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  • 4 small Roma tomatoes Halved
  • 1 tsp Canola Oil
  • 1 tbsp Fresh Thyme
  • 2 small Garlic Cloves Minced
  • 1/4 tsp Salt Divided
  • 1/4 tsp Black Pepper Divided
  • 1 can Light Cooking Spray
  • 1(11/4 lb.) medium Head Cauliflower
  • 13/4 lbs Pork Tenderloin Sliced
  • 2 tbsp Peri-Peri Seasoning
  • 1/4 cup Fresh Cilantro Chopped
  • 1
  • 3
  • 3


  1. Preheat oven to 425*F.
  2. In a bowl, toss tomatoes with oil, thyme,garlic, and 1/8 teaspoon of salt and pepper. Place tomatoes (cut side up) on a baking sheet lined with parchment paper and roast for 40 minutes.
  3. Cut the cauliflower lengthwise through the core in 1/2-inch slices to make 'steaks.' Place cauliflower steaks on a separate baking sheet lined with parchment paper, and season with 1/8 teaspoon of salt and pepper. Spray tops of cauliflower with cooking spray, and roast for about 30 minutes or until caramelized.
  4. Preheat grill. Rub pork medallions with peri-peri seasoning. Grill the medallions for about 2 minutes on each side or until internal temperatures reaches 145*F
  5. Serve pork medallions with cauliflower steak and roasted tomatoes; garnish with cilantro if desired.