Herb Crusted Pork Tenderloin & Coconut Curry Cauliflower

This was simple, quick and delish!  I say the side dish serves 2-4, but if you like it as much as I do, you'll eat half.  Oh, and, please excuse my lack of photography skills.  I was in a hurry to EAT IT UP!

Serves 2

Pork Tenderloin Recipe

Ingredients:

1 1/2 lbs pork tenderloin, sliced into two tenderloins
1 tsp ground cumin
1 tsp ground coriander
1 tsp oregano
1 tsp garlic powder
1 tsp dried thyme
1 tsp kosher salt
1 tsp pepper
2 tbsp olive oil
2 garlic cloves, minced

Method:

Preheat oven to 450.  Set out pork to reach room temperature.  Mix all dry ingredients and rub all sides of pork with rub.  In a skillet, heat oil over medium heat and add garlic. Sauté for 1 min stirring constantly to avoid burning of garlic. Place tenderloin in pan and brown on each side, about 2-3 mins each side, turning once. Transfer to roasting pan and roast on center rack about 15 mins or until done to likeness.  Serve sliced.

Coconut Curry Cauliflower Recipe

Serves 2-4

Ingredients:

1 head of cauliflower, rinsed, trimmed and cut into florets
2 Tbsp olive oil
2 Garlic cloves, minced
1 Cup coconut milk
2 Tsp curry powder
1 Tsp crushed red pepper
1 Tsp garlic powder
1 Tsp kosher salt
1 Tsp black pepper

Method:

Preheat oven to 375.

In a medium sized pan, heat olive oil over med heat.  Add garlic and stir constantly to avoid burning the garlic.  Add cauliflower and toss for 1 min.  Remove from heat.  Add all remaining ingredients and coat cauliflower thoroughly.  Transfer to a medium baking dish. 

Cover with foil and bake for 30 minutes, tossing every so often.  Remove foil and broil under high heat for 5 minutes, or until nicely browned on top.  Serve immediately.