🌿 Garlic-Herb Pork Tenderloin with Roasted Cauliflower – Elegant Low-Carb Roast Made Easy
A beautifully juicy pork tenderloin rubbed with garlic and herbs, roasted alongside nutty cauliflower and finished with a buttery herb drizzle. It’s gourmet-level flavour, weeknight-level effort. Clean, lean, and full of comfort!
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Juicy sliced pork tenderloin served with golden roasted cauliflower florets on a plate, topped with garlic-herb butter and fresh parsley.
10 mins
25 mins (+5 mins rest)
Easy
1
Sugars
3g
Kcal
380
Fibre
5g
Fat
15g
Protein
50g
Saturates
5g
Salt
0.7g
Carbs
8g
Info
Cooking time:
Prep time:
10 mins
Juicy sliced pork tenderloin served with golden roasted cauliflower florets on a plate, topped with garlic-herb butter and fresh parsley.
Difficulty:
Serves:
25 mins (+5 mins rest)
Easy
1
Info
~N/A~
Prep time:
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Sugars
3g
Fibre
5g
Protein
50g
Salt
0.7g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Juicy sliced pork tenderloin served with golden roasted cauliflower florets on a plate, topped with garlic-herb butter and fresh parsley.
10 mins
25 mins (+5 mins rest)
Easy
1
Sugars
~N/A~
Fibre
~N/A~
Protein
~N/A~
Salt
~N/A~
Info
Prep time:
~N/A~
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Kcal
~N/A~
Fat
~N/A~
Saturates
~N/A~
Carbs
~N/A~
Ingredients:
(Per serving)
• 250g pork tenderloin (about half of a small tenderloin)
• ¾ garlic clove, minced (or 1 small clove)
• ½ tbsp fresh parsley, finely chopped (or ½ tsp dried)
• ¾ tsp fresh rosemary, finely chopped (or ¼ tsp dried)
• ¼ tsp fresh thyme leaves (or pinch dried)
• ¼ tsp salt
• Pinch of black pepper
• ½ tbsp olive oil (for searing)
• ½ tbsp butter, melted (or olive oil for dairy-free)
• ¼ lemon, juiced (about ¾ tsp, optional, for pan sauce)
For the roasted cauliflower:
• ¼ medium head cauliflower (about 150g), cut into florets
• ½ tbsp olive oil
• Pinch of garlic powder (or ¼ clove garlic, minced)
• Pinch of paprika
• Pinch of salt and pepper, to taste
Instructions:
1. Preheat oven to 220°C (425°F). Pat pork dry. Mix garlic, parsley, rosemary, thyme, salt, and pepper. Rub all over pork.
2. Heat olive oil in oven-safe pan. Sear pork for 2 mins per side (6-8 mins total). Remove from heat or transfer to baking dish.
3. Toss cauliflower with oil, garlic powder, paprika, salt, and pepper. Spread on a baking tray.
4. Roast cauliflower and pork. Pork takes 12–15 mins (to 63°C for pink or 70°C for fully cooked). Cauliflower takes ~20 mins total, so give it a head start or cook longer.
5. Rest pork 5–10 mins under foil. Increase oven to 230°C to finish roasting cauliflower if needed.
6. Optional Sauce: Add butter and lemon to pork pan over medium heat. Simmer 1 min to make garlic-herb drizzle.
7. Slice pork, plate with cauliflower, and drizzle with pan sauce. Garnish with parsley if desired.
Healthy Swaps & Tips:
• Veg Swaps: Use broccoli, Brussels sprouts, or courgette if you prefer.
• Sheet Pan Option: Roast pork and veg together on a large tray, spaced out.
• More Flavour: Apply herb rub ahead of time for deeper flavour.
• Doneness Tip: 63°C = juicy with blush of pink, 70°C = well done. Use a thermometer.
• No Fresh Herbs? Dried work fine - use 1/3 the amount.
Storage & Meal Prep:
• Pork keeps 3 days in fridge – great sliced cold or gently reheated.
• Cauliflower keeps 3–4 days; reheat in oven to regain crispness.
• Freeze sliced pork for up to 2 months. Cauliflower freezes but may soften.
Ideal For:
• Quick midweek low-carb dinners
• Hosting dinner with minimal effort
• Meal preppers needing high-protein options
• Anyone who loves roast dinners without the carbs