4 Roma tomatoes, halved lengthwise
1 teaspoon canola oil
1 tablespoon fresh thyme leaves
2 cloves garlic, minced
¼ teaspoon each: salt & ground black pepper, divided
1 medium head cauliflower (about 1¼ lbs.)
1¾ lbs. pork tenderloin, sliced into ½-inch thick medallions
2 tablespoon peri-peri seasoning
¼ cup fresh cilantro, chopped (optional)
1. Preheat oven to 425⁰F.
2. In a bowl, toss tomatoes with oil, thyme, garlic, and one-eighth teaspoon of salt and pepper. Place tomatoes (cut-side up) on a baking sheet lined with parchment paper, and roast for 40 minutes.
3. Cut cauliflower lengthwise through the core in ½-inch slices to make “steaks.” Place cauliflower steaks on a separate baking sheet lined with parchment paper, and season with ¼ teaspoon of salt and pepper. Spray tops of cauliflower with cooking spray and roast for about 30 minutes or until caramelized.
4. Preheat grill. Rub pork medallions with peri-peri seasoning. Grill medallions for about 2 minutes on each side or until internal temperature reaches 145⁰F.
5. Serve pork medallions with cauliflower steak and roasted tomatoes; garnish with cilantro, if desired.
Yields 4 Servings ~ Per Serving – 1 Lean, 3 Greens, 3 Condiments