Peri Peri Pork & Cauliflower Steak Recipe Idea

 

Peri Peri Pork & Cauliflower Steak

Yields 4 servings, per serving: 1 lean, 3 green, and 3 condiments

Ingredients:

1 cup roma tomatoes, halved lengthwise

1 tsp canola oil

1 tbsp fresh thyme leaves

2 cloves garlic, minced

¼ tsp each: salt & ground black pepper, divided

Cooking spray

1 medium head cauliflower (about 1¼ lbs.)

1¾ lbs. pork tenderloin, sliced into ½-inch thick medallions

2 tbsp peri-peri seasoning

¼ cup fresh cilantro, chopped (optional)

Directions:

1. Preheat oven to 425⁰F.

2. In a bowl, toss tomatoes with oil, thyme, garlic, and one eighth teaspoon of salt and pepper. Place tomatoes (cut-side up) on a baking sheet lined with parchment paper and roast for 40 minutes.

3. Cut cauliflower lengthwise through the core in ½-inch slices to make ‘steaks.’ Place cauliflower steaks on a separate baking sheet lined with parchment paper, and season with one eighth teaspoon of salt and pepper. Spray tops of cauliflower with cooking spray, and roast for about 30 minutes or until caramelized.

4. Preheat grill. Rub pork medallions with peri-peri seasoning. Grill medallions for about 2 minutes on each side or until internal temperature reaches 145⁰F.

5. Serve pork medallions with cauliflower steak and roasted tomatoes; garnish with cilantro if desired.