This meal was inspired by a recipe posted on WHF for Asian Sauteed Cauliflower. I say “inspired by” because, of course, it grew into something very different. The stand-out element here is the dressing that you make for the vegetables. It’s a little salty and a little sweet, and it’s made almost buttery, if you will, with the addition of cilantro at the end. I used many of the same ingredients to dress the pork with.



  • 1 pork tenderloin
  • 1 tablespoon olive oil
  • 1/2 teaspoon grated fresh ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon tamari
  • salt and pepper


  • 1/2 of a medium head cauliflower, trimmed & florets cut into bite-sized pieces
  • 1 decently-sized carrot, sliced into rounds
  • 1 medium zucchini, cut in half lengthwise, then sliced into half-rounds
  • 1/2 of a large onion, cut into 1/2-inch pieces
  • 5 tablespoons chicken broth
  • 1/2 teaspoon grated fresh ginger
  • 2 medium cloves garlic, diced small
  • 2 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 tablespoon tamari
  • 1 tablespoon olive oil
  • salt and pepper
  • 1/2 tablespoon chopped fresh cilantro


  1. Preheat the oven to 425 degrees
  2. Season the pork with salt and pepper
  3. Heat a cast iron fry pan on the stove top at a medium-high heat, add the oil, then begin searing the pork tenderloin
  4. While the pork sears, mix the ginger, vinegar, honey & tamari, then pour it over the seared pork
  5. Pop the frying pan, with pork & dressing, into the oven for 23 minutes (adjust up or down depending on size)
  6. While the pork finishes in the oven heat the chicken broth in a large skillet at a medium to medium-high heat and when it begins to steam add the cauliflower, carrot, zucchini, onion and 1/2 of the garlic, cover and allow to steam for 5 minutes
  7. While the veggies steam, mix together the ginger, remaining garlic, vinegar, honey, tamari, olive oil, salt and pepper
  8. After the veggies have cooked for 5 minutes, uncover them and add the dressing
  9. Turn the heat off under the pan, and stir the veggies every couple of minutes to distribute the dressing
  10. Serve the veggies topped with cilantro

This meal was very tasty 😉