Lean Pork Tenderloin with Roasted Cauliflower and Quinoa

Ingredients

• Pork tenderloin 5 oz
• Cauliflower florets 1 cup
• Quinoa 1/2 cup cooked
• Olive oil 1 tbsp
• Rosemary 1 tsp

Method

1. Preheat oven and prepare cauliflower. Preheat your oven to 425°F (220°C). Rinse the cauliflower florets under cold water and pat them dry with a clean towel. Place the florets on a baking sheet.
   Tip: Dry cauliflower well to ensure it roasts nicely and gets a bit crispy.
2. Season cauliflower and roast. Drizzle 1/2 tablespoon of olive oil over the cauliflower. Sprinkle with half the rosemary, a pinch of salt, and freshly ground black pepper if you like. Toss to coat evenly. Spread florets in a single layer on the baking sheet.
   Tip: Use your hands or a spoon to mix so every floret is coated.
3. Roast cauliflower. Place the baking sheet in the preheated oven and roast for 20-25 minutes, turning once halfway through, until the cauliflower is golden brown and tender.
   Tip: Turn florets halfway to ensure even roasting and browning.
4. Prepare pork tenderloin. While the cauliflower roasts, pat the pork tenderloin dry with paper towels. Rub the remaining 1/2 tablespoon olive oil and the rest of the rosemary evenly over the pork. Season lightly with salt and pepper.
   Tip: Drying the pork helps it brown better during cooking.
5. Cook pork tenderloin. Heat a non-stick skillet over medium-high heat. When hot, add the pork tenderloin and sear each side for about 2-3 minutes until browned. Then reduce heat to medium and cook for another 8-10 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C).
   Tip: Use a meat thermometer for perfect doneness and juicy pork.
6. Rest pork and warm quinoa. Remove the pork from the skillet and let it rest on a plate covered loosely with foil for 5 minutes. Meanwhile, warm the cooked quinoa in a microwave or on the stove over low heat.
   Tip: Resting allows the juices to redistribute for tender meat.
7. Slice pork and plate. Slice the rested pork tenderloin into medallions about 1/2 inch thick. Plate the pork slices alongside the roasted cauliflower and a 1/2 cup portion of warmed quinoa.
   Tip: Slice against the grain for maximum tenderness.

Pro tips

• To save time, cook quinoa ahead and store in the fridge for up to 3 days.
• Use fresh rosemary if possible for a brighter flavor; dried works well too.