Medallions of Pork Tenderloin, Roasted Cauliflower and Chunky Applesauce |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) extra-virgin olive oil |
1 pound(s) pork tenderloin, cut crosswise into 1/2-inch medallions |
salt and ground black pepper |
2 gala apples, cored and cut into 1-inch chunks |
2 bag(s) hibiscus tea |
1 tablespoon(s) water |
1 tablespoon(s) coconut nectar or light agave nectar |
juice of 1/2 lemon |
1 small head(s) cauliflower, cut into 2-inch florets |
8 sprig(s) fresh thyme, leaves picked |
Directions:
1. In a large pot, bring 6 quarts of water to a boil. Then add 2 tablespoons salt. Heat the oven to 350 degrees.
2. Pour the oil into a large sauté pan and place over high heat. Season the pork on both sides with salt and pepper. Once the oil is smoking, add the pork to the pan in an even layer. Cook the pork pieces about 2 minutes, or until the bottoms are browned. Flip and brown the other side. Transfer to a plate, cover with foil and set aside. Reserve the sauté pan, uncleaned.
3. In a microwave-safe bowl combine the apples, tea bags, 1 tablespoon water and the coconut nectar. Cover with plastic wrap, then microwave on high for 5 minutes, or until the apples are tender and falling apart when mashed with a fork. Mix in the lemon juice, then cover and set aside.
4. Add the cauliflower to the boiling water and cook 2 minutes. Drain. Cut the florets in half from the stem to the top of the floret. Arrange the florets, cut sides down, in a single layer in the reserved sauté pan. Set over medium-high heat and cook until the florets just begin to brown, about 1 minute. Turn each floret, then nestle the pork back into the pan. Add the thyme, then place the pan in the oven to finish cooking the pork, about 4 minutes.
5. Meanwhile, remove the plastic and tea bags from the apples and mash with a fork. Spoon 1 dollop on each of 4 serving plates. Place 1 medallion on each plate, then add cauliflower. Add 2 tablespoons of water to the pan and scrape up any browned bits. Spoon the pan sauce over the top of each medallion.
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