Mastering the E Series Oven

BEFORE YOU START
If your tenderloin is not injected (most store-bought pork
loins are—the ingredients on the package will list salt or
brine), add 2 teaspoons kosher salt to the to the rub.
Pork Tenderloin
and
Roasted Cauliflower
Roast the caulifl ower and pork tenderloin at the same time so the whole meal comes out at once.
This recipe does not require preheating, so food can be served that much sooner.
INGREDIENTS
– 1 pork tenderloin, approximately 1 pound
– 2 teaspoons fresh rosemary, chopped
– 2 teaspoons fresh thyme, chopped
– 1 teaspoon freshly ground black pepper
– 1 clove garlic, chopped
– 2 tablespoons olive oil
– 1 pound caulifl ower, broken into fl orets
– 1 tablespoon olive oil
– ½ teaspoon kosher salt
PREPARATION METHOD
1. Lay the pork tenderloin on a large plate and pat dry with a paper towel. 2. Combine rosemary, thyme,
pepper, garlic, and 2 tablespoons olive oil in a small bowl and rub onto the tenderloin. 3. Place tenderloin
onto a baking tray or shallow roasting pan and insert the temperature probe into the thickest part of the
meat. 4. In large bowl, toss caulifl ower with 1 tablespoon olive oil and kosher salt and place on a baking tray
lined with parchment. 5. Place the pork into the oven with a rack set at position “5” and plug the probe into
the receptacle. 6. Place the caulifl ower into the oven with a rack set at position “2.” 7. Set the oven to 400°F
Convection Mode and set probe temperature to an alert temperature of 160°F. 8. After the alert temperature
is reached, remove the pork from the oven and allow to rest for 5 minutes. 9. While the pork rests, continue
cooking the caulifl ower, if necessary. 10. Remove the caulifl ower from the oven and serve with the pork.
MAKES RACK POSITION COOK TIME
4 SERVINGS 2 AND 5 45 MINUTES
12
13
MODES Convection