Paleo
Protein Swap | Middle Eastern Pork Tenderloin Supper
with Roasted Romanesco & Tahini Drizzle
390 cals
20 mins
Description
The best way to describe romanesco is the broccoli wears Prada. These eye-catching spears come with a stunning array of accessories, from the Middle Eastern sumac on the pork to the honey and lemon swirled into a rich tahini sauce to the fresh mint flourish.
Contains:
Sesame
Ingredients
for 2 servings
(Double for 4 portions)
340g Canadian-raised pork tenderloin (high-protein serving)
14g Mint
1 Lemon
1 Head of romanesco
7g Honey
15ml Tahini
12g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Nutrition
Total fat | 14g |
Saturated Fat | 3g |
Sodium | 380mg |
Total carbs | 21g |
Sugar | 11g |
Protein | 47g |
Fibres | 6g |
Recipe Instructions
Step 1: Roast the romanesco
- Preheat the oven to 450°F.
- Remove the core of the romanesco; cut the head into small florets.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 18 to 20 min., until tender.
- Drizzle with ½ the honey.
Step 2: Mise en place
- Meanwhile, quarter the lemon.
- Pick the mint leaves off the stems; roughly chop the leaves.
Step 3: Cook the steaks
- Pat the steaks dry; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing.
- Pork tenderloin: 10 to 16 min., turning occasionally, on medium.
Step 4: Make the tahini sauce
- Meanwhile, in a medium bowl, combine the tahini, remaining honey, the juice of ½ the lemon wedges, 2 tsp water (double for 4 portions) and S&P.
Step 5: Plate your dish
- Divide the romanesco and steaks between your plates.
- Drizzle with the tahini sauce.
- Garnish with the mint and remaining lemon wedges. Bon appétit!