Pork · Everyday cooking

Roast Pork Tenderloin & Lemon Cauliflower

A whole roasted tenderloin with caramelized cauliflower, lemon and thyme.

By CarbPortion · AI-assisted recipe

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Prep: 15 min
Cook & rest: 35 min
Total: 50 min
Servings: 4
Method: Oven

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Pork tenderlointrimmed, thin end tucked under700 g
Cauliflowercut into small florets800 g
Olive oilSalad or cooking oil30 g
Lemon juiceRaw30 g
Garlicfinely chopped12 g
ThymeDried2 g
SaltTable salt4 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Heat the oven to 425°F (220°C). Toss the cauliflower with two-thirds of the oil, half the salt and half the thyme on a large baking tray. Roast for 15 minutes.
Rub the tenderloin with the remaining oil, salt and thyme, plus the garlic and pepper. Move the cauliflower toward the edges and place the pork in the center.
Roast for another 18–25 minutes, stirring the cauliflower once. Check the thickest part of the pork and remove it when it reaches 145°F (63°C).
Rest the pork for at least 3 minutes. If needed, return the cauliflower to the oven until golden and tender. Toss it with the lemon juice and the pork resting juices.
Slice the tenderloin across the grain and divide with the cauliflower into 4 servings.

Kitchen notes

Thicker tenderloins take longer than thin ones; temperature is the deciding cue.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 11.9 g
Fiber: 4.3 g
Carbs − fiber: 7.6 g
Protein: 40.9 g
Fat: 11.9 g
Energy: 315 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Roast Pork Tenderloin & Lemon Cauliflower

For 4 servings

Meat & poultry

Pork tenderloinRaw, separable lean only700 g

Vegetables

CauliflowerRaw800 g
GarlicRaw12 g

Fruit & berries

Lemon juiceRaw30 g

Oils & fats

Olive oilSalad or cooking oil30 g

Herbs & spices

Black pepperDried, ground1 g
SaltTable salt4 g
ThymeDried2 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/pork-tenderloin-lemon-cauliflower/

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