Techniques and Recipes

BEFORE YOU START
If your tenderloin is not injected (most store-bought pork
loins are—the ingredients on the package will list salt or
brine), add 2 teaspoons kosher salt to the to the rub.
Pork Tenderloin
and
Roasted Cauliflower
Roast the cauliflower and pork tenderloin at the same time so the whole meal comes out
at once. This recipe does not require preheating, so food can be served that much sooner.
INGREDIENTS
– 1 pork tenderloin, approximately 1 pound
– 2 teaspoons fresh rosemary, chopped
– 2 teaspoons fresh thyme, chopped
– 1 teaspoon freshly ground black pepper
– 1 clove garlic, chopped
– 2 tablespoons olive oil
– 1 pound cauliflower, broken into florets
– 1 tablespoon olive oil
– ½ teaspoon kosher salt
PREPARATION METHOD
1. Lay the pork tenderloin on a large plate and pat dry with a paper towel. 2. Combine rosemary, thyme,
pepper, garlic, and olive oil in a small bowl and rub onto the tenderloin. 3. Place tenderloin onto a
baking tray or shallow roasting pan and insert the temperature probe into the thickest part of the meat.
4. In large bowl, toss cauliflower with the olive oil and kosher salt and place on a baking tray lined with
parchment. 5. Place the pork into the oven on rack position “5” and plug the probe into the receptacle.
6. Place the cauliflower into the oven on rack position “2.” 7. Set the oven to 400°F on Convection Mode
and set probe temperature to an alert temperature of 160°F. 8. After the alert temperature is reached,
remove the pork from the oven and allow to rest for 5 minutes. 9. While the pork is resting, continue
cooking the cauliflower, if necessary. 10. Remove the cauliflower from the oven and serve with the pork.
MAKES RACK POSITION COOK TIME
4 SERVINGS 2 AND 5 45 MINUTES
CONVECTION
14
15