Pork Loin with Lentils, Rutabaga and Roasted Cauliflower

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Pork Loin with Lentils, Rutabaga and Roasted Cauliflower

Yield: 4-6 people (depending on size of Pork Loin)


1 3-6 lbs pork loin - Oil, Season (salt and pepper), and sear all sides until golden brown.

1 cup lentils
2 cups vegetable stock
2 bay leafs

1 Rutabaga - Peel and rough cut into 1/2 inch cubes
11/2 cups of 35% cream

1 head of Purple Cauliflower - cut into florets


Preheat oven to 350 degrees fahrenheit.

Place the seared Pork Loin on a rack over top a tray. Place in the oven and cook until the pork has an internal temperature of 140 degree fahrenheit. Remove from oven and let rest for 15 - 20 minutes before carving.

In a small pot add the stock and place over high heat. Bring to a boil and reduce to a simmer. Rinse the lentils under cold water in a strainer for 2 minutes. Place the lentils and bay leaves into the pot and cook un-covered until the lentils are soft but not over cooked roughly 40 minutes. When they are finished strain and place back in the pot covered slightly with a lid to keep warm.

Bring a large pot of salted water to a boil. Add the cubed rutabaga and cook until fork tender. Strain out the water and place the rutabaga back in the pot. Add the cream and bring to a light simmer (do not boil). Cook for 20 minutes then remove and add the contents to a blender. Add a couple pinches of salt and blend until smooth. Remove from blender and place back in a small pot. Place pot on a stove with a lid over low heat to keep warm

Toss cauliflower in a bowl wit 3 tbls of vegetable oil. Season with 2 pinches of salt and pepper. Place on a sheet tray lined with parchment paper. Place tray in oven and roast for 12 - 15 minutes. Remove.

Plate by adding a spoon full of the rutabaga puree onto the bottom of the plate. Add the lentils and cauliflower. Finish with the pork loin. Serve.