This is definitely a fall dish, but alas, it’s mid-August.
I try to eat seasonally, but as much as I love summer tomatoes, avocados, berries, and basil, I feel like I’ve exhausted those options for the moment. (Yes, I’ll be kicking myself in January for even thinking such a thing.) So, inspired by a tiny hankering for sweet potatoes and my ongoing love for curry, this little number was created.
If you think you don’t like cauliflower, it’s because you’ve never roasted it. This drab veggie transforms from that icky, untouched tree-like thing on the half-eaten veggie party platter to an earthy, flavorful morsel that you can’t stop eating. It’s a terribly underrated vegetable, but with some high heat and spices, you’ll be singing its praises, too!
This is a pretty lazy and low-key dish, but the bigger ingredient here is time. The veggies take time to roast and, depending on how you prepare the pork tenderloin, the pork will need to slow-roast in the crock pot. This worked perfectly today for me, though–we’ve been running around doing a trial run for our Taste of the Arts entry on behalf of Historic Macon and getting ready to have a few friends over for the series premiere of Breaking Bad (Did you see it? What EXACTLY did Walt mean when he said “tread lightly”?).
For the pork tenderloin, I was slightly limited. The Kroger near our house only had pre-seasoned tenderloins. To be fair, I really wanted a turkey breast tenderloin (made by Jennie-O and Honeysuckle White), but Kroger was out of those, too. I bought a garlic and lemon pre-seasoned tenderloin and threw it in the crock pot on high heat (4 hours) with some chicken stock, dijon mustard, blueberry jam, ginger, garlic powder, salt, and pepper. I’d give you measurements, but I really don’t have them! You can cook this any way you want, but for what it’s worth, I was just focused on having a flavorful lean protein. You could certainly use chicken breast, but I get so tired of the same old boneless skinless chicken breast that I like to change it up every now and then.
Curry Roasted Sweet Potatoes, Onions, and Cauliflower
3 small sweet potatoes
2 small sweet Vidalia onions
1 large head of cauliflower
3 Tbsp. olive oil
2 Tbsp. curry powder
1 tsp. garlic powder
salt and pepper to taste
Preheat oven to 450 degrees. Chop sweet potatoes into bite-size pieces and place in a large roasting pan. Chop the cauliflower into similar sized pieces and add to the pan. Next, chop the onions into thin, half-moon shapes and add them to the pan. In a small bowl, whisk the olive oil and spices. Pour over the vegetables and toss thoroughly to combine. Roast for about an hour, stirring the veggies to prevent burning about twice during the hour.