Herb‑Crusted Pork Tenderloin with Roasted Cauliflower

Ingredients

• 600 g Pork tenderloin
• 1 tablespoon Fresh rosemary, chopped
• 1 tablespoon Fresh thyme, chopped
• ½ teaspoon Garlic powder
• 2 tablespoons Olive oil
• 500 g Cauliflower florets
• 1 teaspoon Paprika
• ½ teaspoon Salt
• ¼ teaspoon Black pepper

Instructions

1. 1

   Preheat oven to 190°C (375°F).

2. 2

   Mix rosemary, thyme, garlic powder, salt, and pepper; rub the pork with olive oil then coat with herb mixture.

3. 3

   Place pork on a roasting rack; roast 25‑30 minutes until internal temperature reaches 63°C (145°F). Rest 10 minutes.

4. 4

   Toss cauliflower with olive oil, paprika, and a pinch of salt; spread on a baking sheet and roast 20‑25 minutes until golden.

5. 5

   Slice pork and serve alongside roasted cauliflower.