Lemon Pepper Pork Loin with Roasted Cauliflower

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I love crusty meat!

Are you with me?

Whether charbroiled, or roasted with herbs, there’s just something about a crust that gets the tastebuds going.

Today, I introduce my latest spice blend “Lemon Pepper Love” as a crunchy coating to a tender pork loin. You’d swear this thing were breaded, but it’s not. Lemon peel granules are the start to the show and they’re balanced well with coarse ground black pepper, onion and kosher salt. And, if you think the loin looks tasty, you should try the stuff on chicken!

Meat is where it’s at, but let’s not forget about the cauliflower!!! Follow today’s technique for roasting cauli and it will soon become a mainstay in your culinary quiver. This low-glycemic veg is tough to beat when it’s roasted rightly. So, get your Culinary Ninja on and use today’s video and recipe as your next lesson in “Chef’n It Up!”

I’m hanging in Vegas with my parents as my Dad recovers from brain surgery for a Chiari Malformation. It was a bit unnerving knowing that they were going to cut his head open, but everything turned out well. WARNING: Gruesome picture of his wound at the end of this post!!!

I hope you guys have a great weekend and use today’s video and recipe as a cooking tutorial. Deep down, you are all Culinary Ninjas, but you’ve got to practice to hone your skills!

“Keep It Paleo!”

Your Pal,

Paleo Nick

(Gordie’s battle scars…)

Lemon Pepper Pork Loin with Roasted Cauliflower

Ingredients List:

  • Whole pork loin (approx. 7lbs), cut in half
  • 2 heads of cauliflower, stem and green leaves removed, sliced into steaks like a loaf of bread
  • 1/4 cup Veggie Victory seasoning
  • 1/4 cup Lemon Pepper Love seasoning
  • Olive oil, as needed
  • Massie Mayo, as garnish
  • Italian parsley, as garnish

Preparation Instructions:

  1. Pre-heat your oven to 350° F.
  2. Place loin in a large mixing bowl, add olive oil and Lemon Pepper Love and coat each loin completely.
  3. Transfer onto a bakers rack on a foil lined sheet pan.
  4. Roast in oven until reaching an internal temperature of 135° F.
  5. Add the cauliflower to a mixing bowl with a squeeze of olive oiland Veggie Victory Spice Blend. Toss until uniformly coated.
  6. Transfer to a foil lined sheet pan and place in the oven.
  7. When pork loin is done, remove from oven and place on cutting board to rest for 15 minutes before slicing.
  8. Roast cauliflower until it is golden and tender, approx. 20-30 minutes.
  9. Plate cauliflower and sliced pork loin, garnishing with Massie Mayo and Italian parsley. Enjoy!

“Keep It Paleo!”

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