Miso Pork Tenderloin with Sesame Cauliflower
Ingredients
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3 tablespoons white miso
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2 tablespoons maple syrup
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1 tablespoon tamari
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1 teaspoon rice vinegar
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1 teaspoon grated ginger
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1 teaspoon crushed garlic
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1 pork tenderloin
Tools
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measuring cups
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measuring spoons
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large bowl
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spatula
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chopping board
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knife
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small bowl
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June Pan
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pastry brush
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June Food Thermometer
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resealable plastic bag
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June Oven
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Preferences
Make the marinade
In a small bowl, mix the miso, maple syrup, tamari, vinegar, ginger and garlic with a spatula to combine.
3 tablespoons white miso
2 tablespoons maple syrup
1 tablespoon tamari
1 teaspoon rice vinegar
1 teaspoon grated ginger
1 teaspoon crushed garlic
small bowl
measuring spoons
spatula
Marinate the pork
Place the pork in a resealable plastic bag and add the marinade. Seal the bag, pressing out as much air as possible. Agitate the bag’s contents until the pork is coated in marinade. Marinate at least 6 hours, up to 2 days.
1 pork tenderloin
resealable plastic bag
Make the sesame sauce
When ready to continue cooking, make the sesame cauliflower. In a large bowl, combine the tahini, tamari, sesame oil, sugar, salt, garlic and red chili flakes. Mash with a spatula to combine.
2 tablespoons tahini
1 tablespoon tamari
2 teaspoons toasted sesame oil
2 teaspoons sugar
½ teaspoon salt
½ teaspoon crushed garlic
¼ teaspoon red pepper flakes
large bowl
Toss the cauliflower
Add the cauliflower to the bowl and toss until the cauliflower is mostly coated in the sauce.
4 cups cauliflower florets
Put the food on the June Pan and Insert the June Food Thermometer
Transfer the cauliflower to the June Pan and push the pieces to the perimeter to make room for the pork. Remove the pork from the bag and place in the middle of the June Pan. Brush or rub a thin layer of marinade on the pork, if desired. Horizontally insert the June Food Thermometer in the tenderloin so the tip is in the geometric center of the meat. Select cooking preferences using the button below.
June Pan
pastry brush
June Food Thermometer
Roast the food
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the food until the vegetables are tender and the pork is cooked to your preference, about 25 minutes. June will notify you when the food is ready.
June Oven
Rest and serve the pork
Remove the food from the June Oven and transfer the pork to a chopping board to rest 5 minutes. Slice the pork into ½”-thick coins and serve with the cauliflower. Sprinkle with the green onions and toasted sesame seeds just before serving, if using.
chopping board
knife
2 tablespoons sliced green onions
2 teaspoons toasted sesame seeds
