I planned to make roasted cauliflower and pork tenderloin but had no
idea in mind on how I would do it. Coincidentally, I got an email from
GE appliances with some recipes for exactly that. Both were very good.

I did not make the pan sauce as I grilled the tenderloins but it was
still delicious.

https://genet.geappliances.com/Recip...tedcauliflower


INGREDIENTS:
1 medium cauliflower, cut into florets

6 tablespoons olive oil, divided

Kosher salt

Freshly ground pepper

1 cup fresh flat-leaf parsley leaves

1 small shallot, chopped

1 teaspoon garlic, chopped

2 tablespoons fresh lemon juice

METHOD:
Preheat oven to 425°. Drizzle 3 tablespoons of olive oil over the
cauliflower florets. Season with salt and pepper. Roast on a baking
sheet until golden brown, about 25 minutes.

While the cauliflower is roasting, pulse parsley, shallot, garlic, lemon
juice and remaining olive oil in a mini-food processor until very finely
chopped; season with salt and pepper. Drizzle the dressing over the
cauliflower and serve.

https://genet.geappliances.com/Recip..._key=dijonpork

INGREDIENTS:
4 cups lukewarm water

4 tablespoons kosher salt

1 or 2 pork tenderloins, about 2 pounds total

2 tablespoons Dijon mustard

1 tablespoon fresh thyme leaves (from 4 springs of thyme)

2 cloves garlic, minced

1 teaspoon black pepper

Zest of one lemon

Olive oil



Sauce

1 teaspoon thyme

1/3 cup dry white wine

1 tablespoon lemon juice

2 teaspoons Dijon mustard

1 teaspoon salt

½ teaspoon pepper

2 tablespoons cold butter



METHOD:
Combine the water and salt in a large container. Whisk until the salt is
completely dissolved. Submerge the tenderloin in the brine and cover
with plastic wrap or a lid. Refrigerate for at least 8 hours or overnight.

Heat the oven to 400 degrees F and line a rimmed baking sheet with
parchment paper. Remove the tenderloin from the brine and pat dry with
paper towels. In a small bowl, make a paste out of the Dijon, lemon
zest, garlic, thyme, 2 teaspoons olive oil and pepper. Rub the paste
evenly over the pork. Let the tenderloin sit for about 15 minutes.

Add remaining olive oil to a large skillet over medium-high heat. When
hot, add the tenderloin and brown on all sides, about 3 to 5 minutes per
side. Transfer the tenderloin to the baking sheet and roast 15-20
minutes until its juices run clear or a meat thermometer inserted into
the thickest point reads 140 degrees F. Remove the pork from the oven,
cover it loosely with foil, and let it rest for 10 minutes.

While the pork is resting, make the pan sauce. Wipe out any overly
browned bits from the pan. Add the wine and scrape with a wooden spoon.
Add Dijon and lemon juice. Stir well. Add thyme, salt and pepper. Allow
the mixture to reduce by half. Add cold butter at the end to enrich the
sauce. Strain before serving.

Cut the rested pork into slices and serve with the pan sauce.