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Miso Pork Tenderloin with Sesame Cauliflower

This sheet pan-style meal uses Japanese flavors to push what might otherwise be a healthy but very boring dinner of lean protein and vegetables into exciting new territories. Start marinating the pork in the morning, then come home and finish just a bit more prep for a quick weeknight dinner you can throw together on your June Pan. You can skip the garlic and ginger in the marinade in a pinch. If you’re avoiding gluten, be aware that some brands of miso and most brands of soy sauce are not gluten-free.

Prep Time — 6 hours 20 min
Cook Time — 25 min
Servings — 4
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Ingredients

3 tablespoons white miso

2 tablespoons maple syrup

1 tablespoon tamari

1 teaspoon rice vinegar

1 teaspoon grated ginger

1 teaspoon crushed garlic

1 pork tenderloin

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

4 cups cauliflower florets

2 tablespoons sliced green onions

2 teaspoons toasted sesame seeds

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Go Premium

Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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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

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