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.
Ingredients
This makes four(4) meals. We do dinner and lunch the next day
Mains
- 20 oz Pork tenderloin
- 1 head cauliflower
- Salt
- Pepper
- Olive oil
- 5 cloves garlic, grated
- 2 tbsp butter
Sauce
- 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
Preparation
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.
Pork
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.
Cauliflower
- 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
Sear
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
Sauce
- 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.
