Pork Tenderloin with Caramelized Cauliflower

Pork Tenderloin with Caramelized Cauliflower

  • Preparation 20 min
  • Cooking 35 min
  • Servings 4
Featured in RICARDO Magazine WINTER 2019 (p. 18)
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs

Categories

Ingredients

  • Pork and Vegetables

    • 2 pork tenderloins, about 3/4 lb (340 g) each
    • 1/4 cup (60 ml) vegetable oil
    • 4 cups (400 g) cauliflower, finely chopped
    • 1/2 lb (225 g) white mushrooms, thinly sliced
    • 1 shallot, chopped
    • 1/4 cup (10 g) parsley, finely chopped
    • 3 tbsp chives, roughly chopped
    • 1 cup (25 g) arugula
  • Dressing

    • 3 tbsp (45 ml) olive oil
    • 1 tbsp (15 ml) balsamic vinegar
    • 1 tbsp (15 ml) whole-grain mustard

Preparation

  • Pork and Vegetables

  • Dressing

Note from Ricardo

Also delicious served cold the next day.

Personal Note