Grilled Pork Tenderloin with Turmeric Cauliflower Dried Fruit Salad

Pairing a bitter spice like turmeric with other concentrated sweeter elements, like dried apricots, raisins and caramelized onions, makes for a well-rounded side dish to accompany a lean cut of meat like pork tenderloin. For your cozier nights at home, try this recipe out.

Total Time: 1 hour

Prep Time: 15 minutes

Cooking Time: 50 minutes

Yield: 6 servings

Ingredients

Grilled Pork Tenderloin:

2 whole pork tenderloins, approximately 2 pounds

Paprika

Salt

Freshly ground black pepper

Turmermic Cauliflower Salad:

2.5 tbsp extra virgin olive oil

1 yellow onion, thinly sliced

½ tbsp champagne vinegar

¼ cup raisins

¼ cup dried apricots

¾ cup toasted pecans, roughly chopped

2 heads of cauliflower

1 tsp ground turmeric

½ tsp paprika

1 tsp salt

Freshly ground black pepper 

Directions

1. Preheat the oven to 400°F. Preheat the grill the high heat.

2. Combine the dried apricots and raisins in a small bowl. Cover with boiling water. Set aside.

3. Line two baking sheets with foil. Mix the turmeric, paprika, salt, and pepper in a small bowl. Drizzle olive oil over the cauliflower and season with the spice mixture. Use your hands to evenly coat. Roast the cauliflower for 30 minutes, tossing at the 15 minute mark.

4. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the onions and cook for 8-10 minutes, tossing occasionally, until caramelized and browned. Season to taste. Add the champagne vinegar and toss together.

5. Drain and remove the apricots and raisins from the water bath. Quarter the apricots, then add them along with the raisins and pecans to the onion mixture. Season to taste and finish with ½ tbsp olive oil. Add the cauliflower to the onion mixture.

6. Coat pork tenderloins in canola oil, season with paprika, salt and pepper. Massage to coat. Grill for 15-20 minutes, turning every 3 minutes, or until the tenderloin reaches an internal temperature of 140°F. Let rest on a metal cooling rack for 5-10 minutes. Remove to a cutting board and slice. Serve with the turmeric cauliflower salad.