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Roasted Pork Tenderloin with Caramelized Balsamic Cauliflower
PREP TIME
10 mins
COOK TIME
25 mins
SERVING SIZE
What You’ll Need
Pork Tenderloin:
2 pounds Prairie Fresh® pork tenderloin
2 tablespoons garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Roasted Balsamic Cauliflower:
1 head cauliflower, cut into 1-2 inch florets
1 small red onion
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Salt to taste
Directions
Pork Tenderloin:
Preheat oven to 350 F. Season pork tenderloin with garlic, salt, and pepper. Allow to rest for 10 minutes. In a large skillet, heat olive oil on medium-high for 2-3 minutes, until shimmering. Sear pork on all sides to a golden brown color.
Place pork on baking sheet and place in oven for approximately 20 minutes or until pork reaches 145 F internal temperature. Remove from oven and allow pork to rest for at least 5-7 minutes, and then slice.
Roasted Balsamic Cauliflower:
Preheat oven to 425 F. On a large baking sheet, toss cauliflower florets, onion wedges, balsamic vinegar, olive oil, and salt together. Bake for 25 minutes or until tender and caramelized.
Roasted Balsamic Cauliflower:
Preheat oven to 425 F. On a large baking sheet, toss cauliflower florets, onion wedges, balsamic vinegar, olive oil, and salt together. Bake for 25 minutes or until tender and caramelized.
Serve immediately with roasted pork tenderloin.
