The Accidental Nutritionist

3 Eaters, 1 Mission

Rosemary & Sage Roasted Pork

with Cauliflower “Potatoes” & Garlic Green Beans

Hands-on Time: 35 minutes // Time from start to finish: 35 minutes

(Gluten-Free, Lactose/Dairy Free, Diabetes Diet, Low Fat/Low Cholesterol, Cardiac Diet, Paleo)

For the pork:

Pick whatever cut of pork brings you joy (or is on sale: my usual strategy). Coat with a dry rub of rosemary and sage (and thyme, if you like, it pair very nicely with the other two), a little salt, and pepper if you wish. 

Sear all sides of the pork in a hot oven safe pan (I use cast iron) with a splash of olive oil. 

Then pop into a hot oven until done. 

For the “potatoes:”

Chop a head of cauliflower into florets and steam—ideally with some of the florets actually in the water. I just fill my pot with a little more water so the strainer is resting in it. 

Once the florets are tender, pop them in the food processor until they’re the right consistency. Add a little olive oil, if you like, and garlic powder. 

For the green beans:
Snap the ends off fresh green beans (or just grab a bag of frozen ones) and saute them in a hot pan with olive oil and salt. 

Once they turn bright green, turn down the heat, and add some freshly chopped garlic. Let them cook together briefly before pulling off the stove.

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