Everyone in our house loves this meal and eats seconds of everything. I love that it is effortless, and all cooks up quickly mostly hands-free in the oven.
To make this #dinnerdoneby9am I prepare the sauce, trim and marinate the pork and cut up the cauliflower in the morning, then cook the pork, heat up the sauce, and chop and roast the potatoes 30 minutes before dinnertime.
Pork and Sauce
-2 pork tenderloins, trimmed of excess fat
-1 can coconut milk
-3 Tbsp sugar or honey
-2 Tbsp curry powder
-1 tsp salt
-1/2 tsp pepper
Vegetables
-4 Tbsp olive oil
-1 Tbsp curry powder
-2 tsp salt
-1/2 tsp pepper
-1 head cauliflower, cut into florets
-1 lb baby potatoes, diced (I like the gemstone colored potatoes for this)
-(optional) cilantro for sprinkling and lemon wedges for serving
Whisk together the coconut milk, sugar/honey, curry powder, salt and pepper. Remove 1/2 c of the curry coconut sauce and pour over pork to marinate. Let the pork marinate in the fridge for 30 minutes to 8 hours.
Refrigerate remaining sauce while pork marinates.
After pork marinates, in a large bowl whisk together the olive oil, curry powder, alt and pepper. Toss with the cauliflower and potatoes. Roast everything at 500 for 25-30 minutes (until the pork reaches 145), with the pork on center oven rack, and the vegetables on the bottom. When done, tent pork with foil and rest 10 minutes while the vegetables stay warm in the oven.
While pork cooks, simmer the coconut curry sauce in a small pot over medium heat for 10 minutes.
Once pork has rested, slice and serve with sauce and veggies, sprinkling with cilantro or lemon, if desired.
