Roasted Pork & Cauliflower

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.