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Dukkah-Spiced Pork
with Roasted Cauliflower Salad
45 MIN
2 Servings
From the Test Kitchen
In this recipe, we’re bringing together roasted pork (coated with an Egyptian-style blend of herbs and spices) and a vibrant vegetable salad with a cooling layer of creamy yogurt mixed with sweet peppers. To give the vegetables an extra boost of flavor, we’re tossing them in a bright, punchy lemon-garlic dressing.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories420 Cals (est.)
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Please 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.
fresh
ingredients
Title
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1 Pork Roast
- 1 head Cauliflower
- 1 clove Garlic
- 1 Lemon
- 1 Persian Cucumber
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4 oz Grape Tomatoes
- 1 bunch Mint
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1 oz Sliced Roasted Red Peppers
- 1 oz Castelvetrano Olives
- ½ cup Plain Nonfat Greek Yogurt
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1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
time-saving
tips & techniques
step-by-step
instructions
1
Roast the pork & cauliflower:
Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place in a large bowl. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Reserving the bowl, arrange in an even layer around the edges of the sheet pan. Pat the pork dry with paper towels; place in the reserved bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Rub the seasonings onto the pork. Transfer to the center of the sheet pan of seasoned cauliflower. Roast 32 to 34 minutes, or until the cauliflower is lightly browned and tender when pierced with a fork and the pork is cooked through.* Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes.
* An instant-read thermometer should register 145°F.
2
Prepare the remaining ingredients:
Meanwhile, quarter and deseed the lemon. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the cucumber lengthwise, then thinly slice crosswise. Halve the tomatoes. Using the flat side of your knife, smash the olives to release the pits; discard the pits, then roughly chop the olives. In a large bowl, combine the juice of 2 lemon wedges, 1 teaspoon of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper. Add the prepared cucumber, tomatoes, and olives; toss to coat. Taste, then season with salt and pepper if desired. Roughly chop the peppers. Pick the mint leaves off the stems.
3
Make the pepper yogurt:
In a bowl, combine the yogurt, chopped peppers, and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.
4
Finish & serve your dish:
While the pork rests, to the bowl of dressed vegetables, add the roasted cauliflower. Toss to combine. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide the pepper yogurt between 2 dishes; spread into an even layer. Top with the sliced pork and salad. Garnish with the mint leaves (tearing just before adding). Enjoy!
1
Roast the pork & cauliflower:
Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place in a large bowl. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Reserving the bowl, arrange in an even layer around the edges of the sheet pan. Pat the pork dry with paper towels; place in the reserved bowl. Season with salt, pepper, and enough of the dukkah to coat (you may have extra). Rub the seasonings onto the pork. Transfer to the center of the sheet pan of seasoned cauliflower. Roast 32 to 34 minutes, or until the cauliflower is lightly browned and tender when pierced with a fork and the pork is cooked through.* Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes.
* An instant-read thermometer should register 145°F.
2
Prepare the remaining ingredients:
Meanwhile, quarter and deseed the lemon. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the cucumber lengthwise, then thinly slice crosswise. Halve the tomatoes. Using the flat side of your knife, smash the olives to release the pits; discard the pits, then roughly chop the olives. In a large bowl, combine the juice of 2 lemon wedges, 1 teaspoon of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper. Add the prepared cucumber, tomatoes, and olives; toss to coat. Taste, then season with salt and pepper if desired. Roughly chop the peppers. Pick the mint leaves off the stems.
3
Make the pepper yogurt:
In a bowl, combine the yogurt, chopped peppers, and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.
4
Finish & serve your dish:
While the pork rests, to the bowl of dressed vegetables, add the roasted cauliflower. Toss to combine. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide the pepper yogurt between 2 dishes; spread into an even layer. Top with the sliced pork and salad. Garnish with the mint leaves (tearing just before adding). Enjoy!
Tips from Home Chefs