How to Make Seared Pork Tenderloin with Cauliflower

I’m instinctively an advocate for the unsung hero. And in this case, it’s two-fold: pork and garlic powder.

Pork seems to be the bastard child of white meats in the cooking world, and I’ve never understood why. Chicken is commonly heralded as the white meat of choice, the most versatile, the most affordable (which is highly questionable these days). And turkey holds the limelight on major holidays like Thanksgiving and Christmas.

But what about pork? In my mind, pork needs a brand re-boot as an enviable alternative to both chicken and turkey.

And as for garlic powder…

Being the know-it-all in the kitchen that I am, I often defy listening to my mother. And when it comes to garlic, and more specifically, garlic powder, I have taken issue in the past with guess who. I’ve caught my Mom using garlic powder in a number of recipes and attempted to apprehend her: “Garlic powder?!” (me, in an elevated voice). I mean, really. It’s a supreme sacrilege for any cook (outside of a dry rub).

Or is it? Well, I’ve since found one undeniably good use for garlic powder – and it’s cauliflower. Pan-fried until golden brown, then adding a sprinkling of – dare I say it, garlic powder – with a tab of butter at the end. The result is quite sublime (if you can believe it). I would even go so far as to say it beats the real deal – the clove.

I’ve paired this unorthodox side-dish with pork tenderloin because it just seems to fit – two unsung heroes meet to align and reign. Especially in warmer months when you want to bypass mashed potatoes (That said, I would suggest a side of potato and celeriac mash for this recipe when the season calls). So… perhaps this recipe is part-advocacy and part-reparation for anyone who has dared to challenge her own Mom, inside or outside the kitchen. It’s a way of graciously saying: “*Maybe* you were right.” (Admission can be tough, I know.)

Here’s What You’ll Need for the Pork Tenderloin:

Serves 3-4

Here’s What You’ll Need for the Cauliflower:

• A head of cauliflower, chopped into medium-sized florets
• About a cup of water
• 1-2 T olive oil
• 1 teaspoon garlic powder (you heard me)
• 2 T of butter

Here’s How to Make Pork Tenderloin:

Preheat the oven to 400˚.

In a Large Skillet: Season the pork well. Add olive oil and butter to a hot pan. When hot (very hot) and ready, add your pork, and with tongs, sear all sides – about 2 minutes per side, turning to make sure each of the four sides is browned.

Transfer to the Oven: Just before transferring the pork to the oven, add the onions (or shallots), white wine and water (or chicken stock) to the skillet. Mix the glaze of grainy mustard and molasses and coat the top and sides of the pork with the glaze. Put into the oven, uncovered, for about 16-18 minutes (until desired temperature (150˚-ish = slightly pink).

Let it Rest: For about 10 minutes, uninterrupted.

Here’s How to Make the Seared Cauliflower:

Cut the Cauliflower into Florets: Cut the cauliflower into medium sized florets. Place them in a deep skillet and add the water. Bring to a slight boil over medium-high heat. Cover and simmer over a medium-low heat for about 3 minutes. Check to see if they are tender crisp.

Allow the Water to Absorb: This is almost the equivalent of an absorption method in rice. Allow the water to absorb. If you find that the cauliflower is done to desired tender crisp, but there is still water in the pan, just drain it carefully. Then add the olive oil to the same skillet and move the florets around, allowing them to slightly brown over a higher heat. Then add the garlic powder, and butter. Toss them to incorporate and season well.

Tips & Troubleshooting:

For the Pork: If you don’t have molasses, you can use maple syrup. If you’re feeling herbal, you might also add a sprig of thyme. Also, gone are the days when we can’t have slightly pink pork. It depends on your taste, of course, but do not overcook it because you think it needs to be grey. It doesn’t. Lastly, if you find the liquid has all but absorbed by the time you take the pork out of the oven, and the pork is done, set the pork aside to rest and add a bit of chicken stock or water (or wine) to the pan to create a jus.This just means placing the pan back on a burner on a medium to high heat for a minute or so to reconstitute the onions in the pan and to create a kind of gravy.

For the Cauliflower: Don’t overcook it! Check to see if it’s tender crisp and drain any excess water before pan-frying. Overcooked cauliflower is not a good outfit. I say “3 minutes” here because I cut my florets pretty large. If you like to cut smaller, adjust the steaming time.

Serve up and enjoy!