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Dukkah-Crusted Pork Roast
with Roasted Cauliflower & Tahini Dressing
Sheet Pan Supper
Whole30®
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Time40 min
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Servings2
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NutritionEst. 600 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
This recipe has been approved by Whole30®. To learn more about their guidelines, visit Whole30.com. This September, we’re excited to bring 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. For a unique side, we’re serving a medley of raw and roasted vegetables tossed in a nutty tahini dressing.
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fresh
ingredients
Title
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1 Pork Roast
- 1 head Cauliflower
- 2 Persian Cucumbers
- 2 cloves Garlic
- 2 Tbsps Tahini
- 1 oz Roasted Piquillo Peppers
- 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)
tried-and-true
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tips & techniques
step-by-step
instructions
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.
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!
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.
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!
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