Tuesday- Roasted Pork with Cauliflower

Side dish adapted from Claire Robinson

Personal Note: As SmithCale put it, “the pork definitely plays second fiddle.” I have to totally agree with him. The star was without a doubt the cauliflower, but don’t feel bad that a veggie was king, everybody deserves their 15 minutes.

Plan of Attack:

1. Brown pork

2. Bake

3. Add cauliflower to roast

4. Finish cauliflower dish

Ingredients for 2 servings of Pork and 4 of the Cauliflower:

Pork-

2 Boneless pork loin chops

1 fresh sprig rosemary, de-leafed and chopped finely

1 tsp thyme

1 tsp Italian Seasoning

Cauliflower-

1 large Cauliflower, cut into florets

Salt and pepper to taste

2 Tbsp unsalted butter

2 Tbsp toasted pine nuts (how to toast: heat a dry pan to medium, add pine nuts and toast for a few minutes)

3 Medjool dates, pitted and roughly chopped

1 clove garlic, minced

Instructions:

1. Preheat oven to 425 degrees
2. In a small bowl combine rosemary, thyme, salt & pepper and Italian seasoning sprinkle on both sides of the pork
3. Heat a nonstick skillet to medium-high heat (with NO oil or fat). Once hot add the pork loin slices and cook for 2 minutes on each side or until nicely browned
4. Then place into a oven-safe pan sprayed with cooking spray
5. Also place cauliflower on a cooking sheet and sprinkle with salt and pepper, tossing to coat
6. Raise the oven temperature to 425 degrees; bake both pork and cauliflower for 20 minutes. Check on the pork after 12 minutes and check for doneness (center 165 degrees or slightly pink)
7. Remove pork and cover with foil to keep warm
8. Before cauliflower is done, reheat the same pan used to sear the pork to medium heat, add butter, pine nuts, dates and garlic cook for 2-3 minutes
9. Add cauliflower and mix with date mixture
10. Enjoy!