Thursday, February 2, 2012

Roast Pork with Oranges, Apples and Cauliflower

I needed to do something with the 4-pound cauliflower, oranges and cilantro I bought at Pro's Ranch Market this past Friday. This recipe is the tasty result. Cauliflower lacks the zest that I prefer in my food. Cooking it with pork roast for 1.5 hours at 375 degrees F allowed the pork juices to blend with the flavors of the apples, onions, oranges and cilantro. The cauliflower absorbed all the flavors and turned butter-soft.

The pork cost 99 cents a pound, and the onions cost less than 50 cents a pound. I got the oranges at 6 pounds for a dollar, and the cauliflower cost me 50 cents a pound. I used about 33 cents worth of fresh chopped cilantro. The entire meal cost $5.25 to make, not including the cost of the electricity. The recipe serves 6 to 8 people, which means I fed everyone for under a dollar a person.

If you want a vegan version of this recipe, substitute pan-seared tofu slices for the pork. Add a cup of orange juice, a teaspoon of ground 5-spice powder and 1 to 2 tablespoons of olive oil for flavor. If you do not like cilantro, substitute parsley.

Preheat the oven to 375 degrees F.

Remove the stem and green parts from the bottom of the cauliflower. Slice the cauliflower 2 inches thick and arrange it in a single layer in the bottom of the broiler pan.

Photo by Jack V. Sage, February 2, 2011
Quarter the apples and trim away the core before slicing each piece into 1/4-inch thicknesses. Arrange the apple slices on top of the cauliflower, in the spaces between each orange slice.

Cut the ends off the onion and remove the first layer. Slice the onion into 1/8-inch thicknesses. Scatter the slices over the apples and oranges.

Photo by Jack V. Sage, February 2, 2011

Rinse the cilantro under cold running water. Remove any discolored or withered leaves and stems. Pinch the large ends of the stems and set them aside for later use. Chop the cilantro leaves and scatter them over the cauliflower and sliced fruit. Sprinkle the vegetables and fruit with 2 teaspoons of coarse sea salt. 

Photo by Jack V. Sage, February 2, 2011

Cut the arm end of the roast into 2-inch slices. Arrange the pork skin-side-up on top of the fruit and cauliflower. Sprinkle everything with a light coating of paprika.

Photo by Jack V. Sage, February 2, 2011

Roast the pork uncovered for 1.5 hours at 375 degrees F, or until the meat registers 145 degrees F using a meat thermometer. Allow the roast to rest for 15 minutes before slicing it into 1-inch thicknesses. Serve 1 slice of pork with 1 cup of the cauliflower and sliced fruit. Serves 6 to 8.

Photo by Jack V. Sage, February 2, 2011

Check out "Made from Scratch Monday" by Mary Hudak-Collins for more allergy-free recipes.

Monday Meals

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