- 1 head cauliflower
- 1 onion, chopped
- 2 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1-1/2 pound pork tenderloin
- 1 (3-ounce) jar basil pesto
- 3 tablespoons pine nuts
Let’s get cooking!
Preheat oven to 425°F. Cut core out of cauliflower and break into individual florets. Toss with onion, 1 tablespoons olive oil and the lemon juice and place in roasting pan. Sprinkle with salt and pepper. Roast for 20 minutes, then stir.
Meanwhile, cut the pork into 1″ slices. Sprinkle with salt and pepper and remaining 1 tablespoon olive oil.
Remove roasting pan from oven and move cauliflower to one side. Arrange pork tenderloin slices on the other side. Roast for 12-18 minutes longer until pork registers 155°F on meat thermometer and cauliflower is golden and tender.
Stir pesto into food, then place in serving bowl. Sprinkle with pine nuts and serve immediately.