Roasted Cauliflower and Pork Tenderloin

Don't forget to vote for Scrumptious Camembert (see yesterday's entry below for explanation). You have until July 6th and can only vote once!!

I marinated last night's pork tenderloin in chopped garlic, seasoned rice wine vinegar, hot red pepper flakes, garlic powder, pepper, soy sauce and sesame oil for 24 hours. It was super easy to cook- I seared it for a couple of minutes in a shallow saucepan and threw it in a 400 degree oven until the internal temperature reached 150 degrees. After resting for 10 minutes, it was done perfectly. Full of flavor and the sear keeps it extra tender inside.

If you have never tried roasted cauliflower, even if you don't enjoy raw cauliflower, you have to try this- you won't believe how good it is. I discovered the recipe while on the South Beach diet a few years ago, but it became a regular dish in our house. Wash and separate the cauliflower into florets, dry well and toss it in olive oil, salt, pepper and garlic powder. Put in oven preheated to 425 degrees and toss after 20 minutes - let it roast for 10 or 15 minutes more until it is browned and even crispy in a few spots. Sprinkle it with salt and enjoy- you'll never look back...and the eggs.