Pork Tenderloin with Roasted Cauliflower

I found the basis for this recipe on r/ketorecipes. This was also one of the few times I cooked for Heather.


This makes four(4) meals. We do dinner and lunch the next day


Better pic from lunch
  • 20 oz Pork tenderloin
  • 1 head cauliflower
  • Salt
  • Pepper
  • Olive oil
  • 5 cloves garlic, grated
  • 2 tbsp butter


  • 1/2 cup chardonnay
  • 1/3 cup chicken broth
  • 1/3 cup heavy cream
  • 4 tsp Dijon mustard
  • 1/5 cup parmesan
  • 6 cloves garlic, chopped
  • 4 sprigs tarragon, chopped
  • 1.5 tbsp butter


Sorry for the shitty image

Order of operation. Pork sous vide, cauliflower, sear, then sauce. I like to have all of my ingredients portioned out before I start cooking so after the pork is started, I prep all the other stuff.


Since I was using pork tenderloin, I decided to Sous Vide it rather than pan fry. Sous vide is great because you can’t overcook it. Well, you can but it takes a lot of effort.

  • Sous vide at 135°F for 1.5-3 hours
  • Remove from package and let sit for a few minutes
  • Save the liquid in the bag for later
  • Coat top side with salt & pepper

Start the cauliflower before you take the pork from the sous vide.


  • Cut the head into bite sized pieces
  • Toss with olive oil, salt, and pepper
  • Dump into baking pan
  • Grate 5 cloves garlic over pan
  • Pour in some more olive oil if it looks dry
  • Bake 20-30 minutes at 380°F


Start the sear and sauce about 15 minutes before you are ready to eat.

  • Heat olive oil in a hot cast iron skillet
  • Place pork salt & pepper side down
  • Coat top with more salt & pepper
  • In small bits, pour in the liquid from the bag and brown. This makes what my daughter and I refer to as meat fat candy
  • Add some butter towards the end
  • Remove pork from pan and set aside


  • In the meat fat candy skillet
  • Add, wine, broth, garlic
  • Simmer for a bit, I added some water because I let it get to low
  • Add cream, mustard, parm, and tarragon
  • Mix well and let simmer
  • Turn off heat and mix in butter
  • Pull the cauliflower from the oven

Slice the pork, plate, and cover with sauce.

What I would do different

I would put the garlic and add jalapeno in with meat before butter. This would sweat the jalapeno and caramelize the garlic.

Original reddit post

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.