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Dukkah-Crusted Pork Roast

with Roasted Cauliflower & Tahini Dressing

Sheet Pan Supper
Sheet Pan Supper
  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Originally from Egypt, dukkah is a blend of herbs and spices, whose warming flavor complements rich roasted pork in this dish. For a unique side, we’re serving a medley of raw and roasted vegetables tossed in a nutty tahini dressing.

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Dukkah-Crusted Pork Roast with Roasted Cauliflower & Tahini Dressing
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Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut out and discard the core of the cauliflower; cut the head into small florets. Place on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Transfer to the prepared sheet pan and arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Prepare the pork:
2 Prepare the pork:

While the cauliflower roasts, line a separate sheet pan with aluminum foil. Pat the pork dry with paper towels; place in a bowl. Drizzle with olive oil and season with salt, pepper, and the dukkah; turn to coat. Transfer to the prepared sheet pan. Roast 25 to 27 minutes, or until browned and cooked through (an instant-read thermometer should register 145°F). Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes.

Prepare the salad ingredients:
3 Prepare the salad ingredients:

While the pork roasts, halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the peppers. Combine in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. If necessary, peel 1 garlic clove. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). To make the dressing, in a large bowl, whisk together the tahini, vinegar, 1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Make the salad & serve your dish:
4 Make the salad & serve your dish:

While the pork rests, to the bowl of dressing, add the prepared cucumbers and peppers and roasted cauliflower. Season with salt and pepper; toss to coat. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the salad on the side. Enjoy!

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Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut out and discard the core of the cauliflower; cut the head into small florets. Place on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Transfer to the prepared sheet pan and arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the pork:

While the cauliflower roasts, line a separate sheet pan with aluminum foil. Pat the pork dry with paper towels; place in a bowl. Drizzle with olive oil and season with salt, pepper, and the dukkah; turn to coat. Transfer to the prepared sheet pan. Roast 25 to 27 minutes, or until browned and cooked through (an instant-read thermometer should register 145°F). Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes.

Prepare the pork:
Prepare the salad ingredients:
3 Prepare the salad ingredients:

While the pork roasts, halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the peppers. Combine in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. If necessary, peel 1 garlic clove. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). To make the dressing, in a large bowl, whisk together the tahini, vinegar, 1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

4 Make the salad & serve your dish:

While the pork rests, to the bowl of dressing, add the prepared cucumbers and peppers and roasted cauliflower. Season with salt and pepper; toss to coat. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the salad on the side. Enjoy!

Make the salad & serve your dish: