Sunday, February 20, 2011

Pork Tenderloin with Blackberry Barbecue Sauce; Roasted Garlic Creamed Cauliflower

These were recipes Justin came up with for dinner the other night.  They're really simple and easy dishes that seem a little more decadent than just "meat and potatoes".  His play list consisted of the Descendents' compilation album, "Somery".   -jen


Preheat oven to 375 degrees.  Prepare roasted garlic by cutting off stem end, about 1/4" into the garlic cloves.  Place garlic, cut side up, in the center of a square of aluminum foil that's about 8"x8". Drizzle the exposed garlic with 1 tablespoon of olive oil.  Salt and pepper it with a pinch of each.  Fold ends of foil to make a pouch that won't leak and roast garlic in 375 oven for 60 minutes.  Remove and let cool.

  • 3 pound pork loin roast
  • 1.5 teaspoons Sate seasoning (Indonesian spice found at
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon ground thyme
Preheat oven to 350 degrees.  Mix all spices in a small dish.  Rub outside of entire roast with seasoning mixture.  

Place pork in roasting pan, fat-side facing up.  Cook in 350 degree oven uncovered for approximately 45 minutes, until internal temperature reaches 148 degrees using a meat thermometer.  Remove roast from oven, cover tightly with aluminum foil, and let rest for 10 minutes before slicing.  Serve with warmed or chilled Blackberry Barbecue Sauce.

  • 1 head of roasted garlic 
  • 1 head of cauliflower, cut into large chunks
  • 1 cup shredded Gouda cheese
  • 2 tablespoons butter, room temp
  • 1/4 cup milk
  • 3 green onions, chopped
  • 1 teaspoon dried marjoram, parsley, or any herb of choice
  • salt and pepper, to taste

Steam cauliflower in a large pot by placing 1" of water in the bottom of the pan.  Put cauliflower in pan, cover and bring to a boil.  When water begins boiling, turn heat down to a simmer and keep covered until tender, about 25 minutes.  Test cauliflower by poking with a fork.  If fork slides in easily, cauliflower is done.  Remove from heat and drain thoroughly.

Using a food processor or immersion stick blender, combine drained cauliflower with all other ingredients and blend until smooth.  Garnish with chopped green onions. 

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