On 2019-04-29 12:41 p.m., jmcquown wrote:
> On 4/28/2019 9:14 PM, Ed Pawlowski wrote:
>> I planned to make roasted cauliflower and pork tenderloin but had no
>> idea in mind on how I would do it.Â* Coincidentally, I got an email
>> from GE appliances with some recipes for exactly that.Â* Both were very
>> good.
>>
>> I did not make the pan sauce as I grilled the tenderloins but it was
>> still delicious.
>>
> (snippage)>
>> https://genet.geappliances.com/Recip..._key=dijonpork
>>
>>
>> INGREDIENTS:
>> 4 cups lukewarm water
>>
>> 4 tablespoons kosher salt
>>
>> 1 or 2 pork tenderloins, about 2 pounds total
>>
>> 2 tablespoons Dijon mustard
>>
>> 1 tablespoon fresh thyme leaves (from 4 springs of thyme)
>>
>> 2 cloves garlic, minced
>>
>> 1 teaspoon black pepper
>>
>> Zest of one lemon
>>
>> Olive oil
>>
>
> I nearly always make pork tenderloin using Dijon mustard and the prep is
> simple.Â* Brush the pork tenderloin with Dijon or other spicy brown
> mustard, roll it in breadcrumbs seasoned with S&P, garlic and a little
> dried sage.Â* Loosely wrap it in foil and put it in the oven.Â* IIRC 325F
> for 20 minutes.Â* No sauce involved.
>

That's pretty much how I do mine except that I don't wrap it and I roast
at 400F.

> I love cauliflower but it can be tricky if you cut it into florets when
> roasting.Â* Easily burned.Â* I prefer a whole baked head of cauliflower.
> Like the pork tenderloin, it too involves breadcrumbs seasoned with S&P,
> garlic and thyme.Â* Moisten with some melted butter and pat this mixture
> all over the top of the caulifower.Â* Roast it.
>

Charred greens of various types seem to be fashionable these days in
restaurants. I can't think of much that is more unappetising!