28 SERVINGS
You'll need
- 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!
Step 1
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.
Step 2
Meanwhile, cut the pork into 1″ slices. Sprinkle with salt and pepper and remaining 1 tablespoon olive oil.
Step 3
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.
Step 4
Stir pesto into food, then place in serving bowl. Sprinkle with pine nuts and serve immediately.