Asian Pork Tenderloin and Roasted Cauliflower

Asian Pork Tenderloin from Emeril

INGREDIENTS

• 1/2 cup soy sauce
• 1/4 cup pineapple juice (or substitute orange juice)
  
• 1/4 cup coarsely chopped green onions
• 1/4 cup coarsely chopped shallots
• 1/4 cup loosely packed fresh cilantro leaves
• 2 tablespoons coarsely chopped fresh ginger
• 2 tablespoons honey
• 2 tablespoons rice wine vinegar
• 2 tablespoons Chinese 5-spice
• 2 tablespoons chopped garlic
• 1 tablespoon sesame oil
• 1 tablespoon crushed red pepper
• 2 pork tenderloins (about 2 pounds total)

DIRECTIONS

Combine all the ingredients except the tenderloins in a food processor and pulse several times to puree. Put the tenderloins in a large plastic storage bag and pour in themarinade. Seal the bag and refrigerate for 1 hour.

Preheat the oven to 400 degrees F.

Heat a large nonstick ovenproof skillet over high heat. When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes. Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the oven and let rest for 5 minutes. Alternatively, heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the grill and let rest for 5 minutes.

ROASTED CAULIFLOWER

Ingredients:

• olive oil
• garlic salt
• black pepper
• Parmesan cheese
  

Directions:

• preheat oven to 400
• cover a baking sheet with tin foil
• cut up cauliflower into smaller florets and place in a large bowl
• pour 3 tablespoons of olive oil, 1 teaspoon of garlic salt, 1/4 tsp black pepper over the top
• mix together and spread on baking sheet
• bake at 400 for 30 minutes until slightly browned and fork-tender
• at the last 5 minutes sprinkle parmesan cheese on top