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Dukkah-Crusted Pork Roast
with Roasted Cauliflower & Tahini Dressing
Sheet Pan Supper
Whole30®
-
Time40 min
-
Servings2
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NutritionEst. 730 calories
This recipe has been approved by Whole30®. To learn more about their guidelines, visit Whole30.com. This September, we’re excited to bringing you another month of delicious, Whole30® approved recipes. Originally from Egypt, dukkah is a blend of herbs and spices, whose warming flavor complements rich roasted pork in this dish.
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fresh
ingredients
Title
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1 Pork Roast
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1 head Cauliflower
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2 Persian Cucumbers
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2 cloves Garlic
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2 Tbsps Tahini
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1 oz Roasted Piquillo Peppers
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1 Tbsp Apple Cider Vinegar
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1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin, & Black Sesame Seeds)
step-by-step
instructions
1
Prepare the cauliflower:
Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut off and discard the stem and leaves of the cauliflower; cut into small florets. In a small pot, heat the ghee on medium-high until melted (or melt in a bowl in the microwave). Place the cauliflower florets in a large bowl. Add the melted ghee and a drizzle of olive oil; 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.
3
Prepare the remaining ingredients:
While the pork roasts, halve the cucumbers lengthwise, then thinly slice crosswise. Quarter the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. If necessary, peel 1 garlic clove (you will have extra). Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Roughly chop the peppers. Combine in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat.
4
Make the dressing:
While the pork continues to roast, in a large bowl, combine 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.
5
Make the salad & serve your dish:
While the pork rests, to the bowl of dressing, add the sliced cucumbers, seasoned tomatoes, 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. Top the pork with the tapenade. Enjoy!
1
Prepare the cauliflower:
Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut off and discard the stem and leaves of the cauliflower; cut into small florets. In a small pot, heat the ghee on medium-high until melted (or melt in a bowl in the microwave). Place the cauliflower florets in a large bowl. Add the melted ghee and a drizzle of olive oil; 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.
3
Prepare the remaining ingredients:
While the pork roasts, halve the cucumbers lengthwise, then thinly slice crosswise. Quarter the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. If necessary, peel 1 garlic clove (you will have extra). Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Roughly chop the peppers. Combine in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat.
4
Make the dressing:
While the pork continues to roast, in a large bowl, combine 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.
5
Make the salad & serve your dish:
While the pork rests, to the bowl of dressing, add the sliced cucumbers, seasoned tomatoes, 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. Top the pork with the tapenade. Enjoy!
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