Craving a restaurant-quality meal without the mountain of dishes? This One-Pan Rosemary Pork Tenderloin with Cauliflower is your new weeknight hero! It’s a simple, elegant dish that comes together in just 30 minutes, packing a serious flavor punch from fresh rosemary and a perfect sear. The pork stays incredibly juicy while the cauliflower becomes tender-crisp, all in a single skillet. Get ready to impress yourself (and anyone else lucky enough to get a plate)!
Ingredients
• 1 ½ pounds / 680g boneless pork tenderloin
• 1 tablespoon / 15ml coconut oil, melted
• 1 tablespoon fresh chopped rosemary
• Salt and freshly ground black pepper, to taste
• 1 tablespoon / 15ml olive oil
• 2 cups / 200g cauliflower florets
Instructions
1. Directions
2. Pat the pork tenderloin dry with paper towels. Rub the melted coconut oil all over the pork, then season generously with chopped rosemary, salt, and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the pork in the skillet and sear for 2-3 minutes per side, until a golden-brown crust forms.
4. Scatter the cauliflower florets in the skillet around the pork.
5. Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook for 8-10 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
6. Remove the skillet from the heat and transfer the pork to a cutting board. Let it rest for 5 minutes before slicing. Serve the sliced pork with the tender cauliflower from the pan.
Nutritional Information
• Nutrition
• Serving Size: 1/4 of recipe
• Calories: 260
• Protein: 38g
• Fat: 11g
• Carbohydrates: 5g
Pro Tips
• Use a meat thermometer to ensure the pork is cooked to a perfect 145°F (63°C) for a juicy, tender result without any guesswork.
• For extra flavor and color, allow the cauliflower to brown slightly in the skillet for a minute before reducing the heat and covering.
• Let the pork rest for at least 5 minutes before slicing. This allows the juices to redistribute, keeping the meat moist and flavorful.
• Feel free to deglaze the pan with a splash of white wine or chicken broth after searing the pork for an easy, delicious pan sauce.
