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Pork Tenderloin with Roasted Cauliflower and Quinoa

345 kcal · 15 g protein · 15 minutes · 1 servings

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Pork Tenderloin with Roasted Cauliflower and Quinoa

This wholesome dish features tender, juicy pork tenderloin paired with flavorful roasted cauliflower and fluffy quinoa. The rosemary and garlic add a fragrant, savory touch that makes this meal both satisfying and nutritious.

345 kcal 15 g protein 15 minutes

Ingredients

  • Pork tenderloin 4 oz
  • Cauliflower 1 cup
  • Cooked quinoa 3/4 cup
  • Olive oil 1 tbsp
  • Rosemary to taste
  • Garlic to taste

Method

  1. Prepare the cauliflower. Preheat your oven to 425°F (220°C). Wash and cut the cauliflower into bite-sized florets. Toss the florets with half the olive oil, minced garlic, and rosemary. Spread them out evenly on a baking sheet.
    Tip: Make sure the cauliflower pieces are in a single layer so they roast evenly and get slightly crispy.
  2. Roast the cauliflower. Place the baking sheet with cauliflower in the preheated oven. Roast for about 20-25 minutes, turning halfway through, until the cauliflower is golden brown and tender.
    Tip: Keep an eye on the cauliflower in the last 5 minutes to prevent burning and to get a nice caramelized flavor.
  3. Prepare the pork tenderloin. While the cauliflower roasts, pat the pork tenderloin dry with paper towels. Season it with salt, pepper, and a pinch of rosemary and garlic.
    Tip: Drying the pork helps it brown better when cooking.
  4. Cook the pork tenderloin. Heat the remaining olive oil in a skillet over medium-high heat. Once hot, add the pork tenderloin. Sear it on all sides for about 2-3 minutes per side until browned. Then reduce heat to medium and cook for another 6-8 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Remove from heat and let rest for 5 minutes.
    Tip: Use a meat thermometer to check doneness for perfect juiciness.
  5. Heat the quinoa. While the pork rests, warm the cooked quinoa in a microwave or on the stove with a splash of water to keep it moist.
    Tip: Fluff the quinoa with a fork after heating to keep it light and separate.
  6. Plate and serve. Slice the rested pork tenderloin into medallions. Serve alongside the roasted cauliflower and warm quinoa. Garnish with extra rosemary if desired.
    Tip: Serving the pork after resting helps retain its juices for a tender bite.

Pro tips

  • Resting meat after cooking allows juices to redistribute, making it more tender and flavorful.
  • Roasting cauliflower at a high temperature caramelizes its natural sugars, enhancing flavor.