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Pork Tenderloin with Giardiniera Vegetables

Pork Tenderloin with Giardiniera Vegetables

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Yield: 4 to 6 Servings

Adapted from: theKitchn

This sheet pan pork and veggies combines quick-cooking pork tenderloin with tons of colorful vegetables that can be served straight-up or over a super-simple salad. And, thanks to a bottle of Italian dressing, it’s packed with easy flavor.

  • 21-1½-lb pork tenderloins
  • 1tsp kosher salt, divided
  • ¼tsp freshly ground black pepper
  • 2TBS Italian dressing, plus more for serving
  • 1medium head cauliflower (about 1 lb)
  • 3-6stalks celery
  • 8oz mini bell peppers (about 16)
  • 1zucchini (optional)
  • 1small red onion
  • 3cloves garlic
  • 2TBS olive oil, plus more for the half-sheet pan
  • 4oz feta or goat cheese
  • 5oz baby arugula


Prep:
Arrange a rack in the middle of the oven and heat the oven to 425°F. Lightly coat a half-sheet pan with olive oil.

Wash and trim the vegetables.

Cut 1 medium head cauliflower into 1-inch florets. Thinly slice celery stalks. Halve and seed 8 oz mini bell peppers. Slice the zucchini into 1/2-inch slices. Dice 1 small red onion, mince 3 garlic cloves.

Season the pork all over with salt and pepper.

Brown Pork:

Heat a skillet over medium high heat. Add a drizzle of oil and brown pork, turning occasionally for 4 to 5 minutes. Remove from skillet and place in the middle of the prepared sheet pan.

Brush browned pork with 2 TBS of the Italian dressing.

Roast the Pork & Vegetables:

Add the vegetables to a large bowl and drizzle with 2 TBS olive oil, season with salt and pepper, and toss to combine. Add the vegetables in an even layer all around and in between the tenderloins.

Roast until the pork is cooked through and the vegetables are tender, 15 to 20 minutes .

Transfer the pork to a clean cutting board and let rest for 5 minutes. Meanwhile, crumble 4 oz of feta or goat cheese into a large bowl. Add 5 oz baby arugula and toss with more Italian dressing as desired.

Slice the pork crosswise and serve with the vegetables over the salad.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Thighs with Cauliflower, Carrots and Onions

Thighs with Cauliflower, Carrots and Onions

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Yield: 4 to 6 Servings

Adapted from: Food52

This is a great, fairly simple, meal. I added carrots to the recipe. Would be great for a group.

  • cooking oil, for greasing
  • 1large head cauliflower 
  • 2onions
  • 4-6carrots, red, yellow or sweet
  • 5TBS olive oil, divided
  • Kosher salt and fresh pepper, to taste
  • 1TBS whole cumin seeds or ground cumin, see note above
  • 1TBS whole coriander seeds or ground coriander, see note above
  • 2tsp smoked paprika
  • ¼-½tsp cayenne, to suit your heat tolerance
  • 2cloves garlic, minced
  • 6-8boneless, skinless chicken thighs, about 2 lbs.

Special Equipment:

  • Mortar and pestle or spice grinder

Prep:

Preheat the oven to 425ºF and position one rack in the center and another at the top.

Line and oil two half-sheet pans.

Spices:

If you have them, toast whole cumin and coriander seeds in a small skillet over medium-high heat until they turn light brown and smell fragrant, 3 to 5 minutes. Grind in a mortar and pestle or spice grinder. Add to a small bowl and mix with the smoked paprika and cayenne.

Peel and slice carrots into ¼-inch thick diagonal slices.

Peel and half onions. Either slice ¼-inch thick, or cut into ½-inch wedges.

Cut cauliflower into florets, large florets halved or quartered as necessary to bite sized pieces.
Place cauliflower florets, carrots and onion on a half-sheet pan. Season all over with a tsp of kosher salt and pepper to taste, and a large drizzle of olive oil.

Sprinkle half of the spice mixture over the vegetables. Use your hands to toss the vegetables evenly with the oil and spice mix. Transfer pan to the top shelf of the oven and roast for about 15 minutes.

Chicken:

Place chicken thighs in a large bowl. Season generously all over with salt. Add sprinkle on the remaining spice mix, 1-2 TBS of oil, and minced garlic. Toss to coat. Let sit at room temperature while vegetables roast.

Roast:

After the 15 minute roast of the vegetables, remove the half-sheet pan and mix the vegetables. Return to the center rack of the oven.

Lay the chicken thighs on the second half-sheet pan. Roast for 15 minutes—if thighs are large, they may need 5 to 10 minutes more. Thighs should be 185ºF in center of thickest part. Remove the vegetable pan after the second 15 minutes and cover loosely with foil.

Remove the chicken pan from the oven, cover loosely with foil and let rest for 5 to 10 minutes.

The chicken can be served as is, or cut into 1-inch pieces (best for a group), about the same size as the cauliflower. Return chicken to sheet pan or to a serving platter along with the vegetables  and any juice from the chicken pan. Toss everything together.

Meanwhile, stir together the yogurt sauce, warm up some bread, cut the lemons, etc.  Taste and adjust seasoning and squeeze a lemon over everything, if desired.

Note: The cauliflower does not freeze well. Should not be frozen!

Cauliflower Scampi

Cauliflower Scampi

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Yield: 2 Servings

Adapted from: Home Chef
  • 12oz cauliflower florets
  • 2garlic cloves
  • ¼oz parsley
  • 1TBS grated parmesan
  • olive oil
  • 4TBS butter
  • salt & pepper


Prep:

Set a rack on the top shelf of the oven and preheat oven to 425°F.

Cut cauliflower florets into bite-sized pieces.

Roast the Cauliflower:

Place cauliflower on prepared baking sheet and toss with 1 TBS olive oil, salt, and a pinch of pepper. Massage oil and seasoning into cauliflower. Spread into a single layer. Roast in top shelf of hot oven until browned and tender, 20-25 minutes.

Make the Scampi Butter:

Place a medium non-stick pan over medium heat and add 1 tsp olive oil. Add butter, garlic, and a pinch of salt to hot pan and stir constantly until golden brown, 2-3 minutes. Once golden brown, immediately transfer scampi butter to a mixing bowl. Set it aside.

Finish and serve:

Add roasted cauliflower, parsley, and Parmesan to bowl with scampi butter. Stir to combine.

Serve.

Tuscan Pork Cutlets

Tuscan Pork Cutlets

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with cauliflower scampi

Yield: 2 Servings

Adapted from: Home Chef

Brightness abounds, with a tomato-y Parmesan sauce, with a hint of spice making the perfect adornment for the tender and lean pork chop. The cauliflower scampi brings the divine decadence.

Note: A green side dish would be a welcome additional to balance the meal.

  • 1TBS grated parmesan
  • 1½TBS butter
  • 1tsp Italian seasoning
  • ¼oz parsley
  • ¼tsp red pepper flakes
  • 2tsp chicken demi-glace
  • 1Roma tomato
  • 12oz cauliflower florets
  • 12oz boneless pork cutlets
  • 2garlic cloves
  • olive oil
  • salt & pepper
  • cooking spray


Preheat oven to 425°F.

Prepare a baking sheet with foil and cooking spray.

Roast the Cauliflower:

Cut cauliflower florets into bite-sized pieces. Place cauliflower on prepared baking sheet and toss with 1 TBS olive oil, ¼ tsp salt, and a pinch of pepper. Massage oil and seasoning into cauliflower. Spread into a single layer. Roast in hot oven until browned and tender, 20-25 minutes. While cauliflower roasts, prepare ingredients.

Prepare the Ingredients:

Core tomato and cut into ¼” dice. Stem and mince parsley. Mince garlic.

Unless your pork is well marbled, tenderize it was a jacquard.

Pat pork chops dry, and season both sides with salt and pepper. Season one side with ½-tsp of Italian seasoning.

Make the Scampi Butter

Place a medium non-stick pan over medium heat and add 1 tsp olive oil. Add butter, garlic, and a pinch of salt to hot pan and stir constantly until golden brown, 2-3 minutes. Once golden brown, immediately transfer scampi butter to a mixing bowl. Set it aside.

Cook the Pork Cutlets:

Return pan used to make scampi butter to medium heat and add 2 tsp olive oil. Add pork cutlets to hot pan, seasoned side down. Cook until golden brown and cutlets reach a minimum internal temperature of 145°F, 5-7 minutes per side. Transfer pork cutlets to a plate and tent with foil.

Make Sauce and Finish Dish:

Return pan used to cook cutlets to medium-high heat and add 1 tsp olive oil. Add chicken BTB, tomato, ½-tsp Italian seasoning, ¼ cup water, and 1 tsp Parmesan (reserve remaining for cauliflower) to hot pan. Bring to a simmer.

Once simmering, stir occasionally until slightly thickened, 1-3 minutes. Remove from burner and add red pepper flakes (to taste).

Add roasted cauliflower, parsley, and remaining Parmesan to bowl with scampi butter. Stir to combine.

Plate dish, topping pork cutlets with sauce. Bon appétit!

Beer-Battered Veggies

Beer-Battered Veggies

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Yield: 4 Servings
Adapted from Betty Crocker

If you’re looking for a way to jazz up every day veggies, try this super-tasty recipe. It’s also delicious with green beans, cauliflower, zucchini or yellow squash. Elisha’s in Milford, NH (closed in 2010) served this with ranch dipping sauce.

  • 1cup AP flour
  • 1¼tsp baking powder
  • ¼tsp salt
  • ¼tsp garlic powder
  • ¼tsp onion powder
  • ¼tsp pepper
  • 2TBS Parmesan cheese, grated
  • 1cup regular or nonalcoholic beer
  • 4cups fresh broccoli or cauliflower florets and/or zucchini slices
  • vegetable oil for deep frying
  • ½cup ranch or blue cheese dressing


In large bowl, mix flour, garlic powder, onion powder, pepper, cheese and beer with whisk until smooth. Add broccoli and toss until well coated with batter.

In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry broccoli in batches 2 to 3 minutes, turning once, until golden-brown. Drain on paper towels.

Serve warm broccoli bites with ranch dressing for dipping.

Expert Tips:

Be sure to not crowd the fryer or pan, only frying several florets at a time.

Try beer-battering and deep-frying other vegetables, such as green beans, cauliflower florets or zucchini slices.

Roasted Cauliflower

Roasted Cauliflower

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Yield: 3 to 4 Servings
Source Lost

I don’t know where we originally found this, but it is quick and simple and a great replacement for a starch like potato. Much lower in carbs.

  • 1head cauliflower
  • 2TBS olive oil
  • salt
  • pepper

Preheat oven to 400°F. Higher or lower to match something else at the same time isn’t a problem but may affect browning.

Break down cauliflower into florets.

Toss cauliflower with olive oil, salt and pepper.

Place on sheet pan.

Roast for 20-25 minutes, turning every 8-10 minutes. You want some brown, but don’t overcook.

Cauliflower au gratin

Cauliflower au gratin

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Yield: 6 to 8 Servings
Peter Karp, from http://www.food.com/recipe/cauliflower-au-gratin-43159?oc=linkback
  • 1head cauliflower, broken into florets
  • 1½tsp salt, divided
  • 1knob of butter, room temperature
  • 1cup heavy cream
  • ½cup shredded cheese (cheddar or swiss)
  • ½cup breadcrumbs
  • ¼cup melted butter


Put cauliflower in pan with 1 inch of water and 1 tsp salt. Bring to boil; cover and reduce heat. Cook for about 6 minutes until crisp tender; drain.

Butter 2-quart baking dish and add cauliflower.

Pour cream over top and sprinkle salt and cheese over all. Mix lightly with spoon.

Combine 1/4 cup melted butter and 1/2 cup breadcrumbs and sprinkle over top.

Bake at 350°F for 30 minutes