Pork Tenderloin, Cauliflower Puree, Toasted Naan, Carmelized Apples

robert.c.brown15

So yesterday my fiancee was home sick and decided to make cauliflower soup. While she may like it, I definitely do not.

I decided I could use it as a puree base though and so I liquified it in my blender, added curry, garlic powder, and 0.02% by weight of Xanthan gum and blended to combine. Fixed it!

Then I did a rub on the pork tenderloin of rosemary, sage, and dry mustard and put it in the oven. Toasted some Naan bread to bring in a crunchy texture and caramelized only one side of some Fuji apple slices in butter and sugar. Fuji is what I had in the fridge...

The apples were something I couldn't quite figure out. At first I was going to leave them raw to get that crunch aspect, but decided raw apples wouldn't be quite it. Then I was going for a half caramelized/half raw texture, but that was hard. They did still have some crunch and weren't mush, so that did work out. Wish I had a sweeter apple to use though. Overall, the dish worked really well together and I can't complain about that.

Anyway, I guess I owe my fiancee a thank you for thinking she could get me to eat cauliflower soup. Tonight was fun!

tshewman

Hi Robert, you can actually combine the cauliflower and apple with curry and spices (e.g. curry paste and chilli flakes) with chicken or veggie stock and some coconut milk to finish and makes a nice soup. For the apples, a simple saute in butter we find enjoyable with pork (and duck). Was introduced to in while in Brussels about 4 years ago and they encouraged me to play with more fruits this way. I like the way you explored things here! Nicely done!