Preparation Method
- Preheat the oven to Convection/Bake 400°F.
- Lay the pork tenderloin on a large plate and pat dry with a paper towel. Combine rosemary, thyme, salt, pepper, garlic and olive oil in a small bowl and rub onto the tenderloin. Place tenderloin in the baking pan and insert the temperature probe into the thickest part of the meat.
- In a large bowl, toss the cauliflower with olive oil and salt. Place cauliflower in the baking pan around the pork. Place the baking pan in the oven on the middle rack and insert the probe’s plug into the port. Set the probe temperature for 145°F. Bake until the probe temperature chime sounds, 20-30 minutes. Remove pork from the oven and allow to rest for 10 minutes before slicing. Continue roasting cauliflower if needed, until caramelized at edges and tender. Remove the cauliflower from the oven and serve with sliced pork.
