Pork tenderloin and lemon cauliflower
1 HOUR | SERVES 4-6 EASY |
Use two roasting tins so the cauliflower florets can be spread out, and get lovely caramelised crispy edges. The cauli also makes a great vegan main.
LC GF
coriander seeds 2 tsp
fennel seeds 11/2 tsp
ground ginger 3/4 tsp
smoked paprika 3/4 tsp
sea salt 1/2 tsp
dried thyme 1 tsp sage and rosemary 1 sprig each, leaves chopped
runny honey 2 tbsp
lemon 1/2, zested and juiced
orange 1/2 juiced, 1/4 zested
pork tenderloin 800g, trimmed
sunflower oil 1 tsp CAULIFLOWER
olive oil 2 tbsp
cauliflower 1kg, broken into florets
lemon 1, 1/2 juiced, 1/2 finely chopped
red onions 2, cut in wedges pickled garlic 80g black olives 80g flat-leaf parsley a small handful, finely chopped
• Heat the oven to 200C/fan 180C/gas 6. Put the seeds into a small ovenproof pan and toast them in the oven while it heats up. Once they are light golden, remove them from the oven. Add the ground spices, salt, thyme, sage and rosemary, and grind in a spice grinder or with a pestle and mortar.
• Drizzle the honey into a bowl and add the lemon and orange zests and juices, and the herb and spice mixes, and stir.
• Trim the pork of any sinew and rub it all over with oil. Oil a small roasting tin, put in the pork and pour over the honey and spice mixture. Rub it all over the pork and put it into the oven on the top shelf for 30 minutes, basting occasionally. At the same time, put a second roasting tin in to heat up.
• Take empty hot roasting tin from the oven, add the olive oil, swirl about, then add the cauliflower (leaves and all), lemon pieces, red onions, garlic and plenty of seasoning. Toss to coat everything with oil and return to the oven for 30 minutes – don’t worry if it goes in 10 minutes after the pork as the meat will benefit from resting in a warm place before serving.
• Add the olives to the cauliflower for the final 5 minutes of cooking time. Once the cauliflower is golden and just soft, add the lemon juice and parsley. Serve with slices of pork. It’s also delicious in a flatbread with some lettuce and chilli sauce.
PER SERVING (4) 455 KCALS | FAT 17.8G SATURATES 3.4G | CARBS 28.6G | SUGARS 21.1G FIBRE 8.2G | PROTEIN 41G | SALT 2.4G