Home Canadian News Six O’Clock Solution: Cauliflower and tenderloin from the ‘giant green farm’

Six O’Clock Solution: Cauliflower and tenderloin from the ‘giant green farm’

Six O’Clock Solution: Cauliflower and tenderloin from the ‘giant green farm’

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Calling Prince Edward Island “a giant green farm,” the island’s best-known chef has produced his 11th cookbook, with more than 90 recipes for vegetables and herbs from his culinary farm.

Farmhouse Vegetables (Penguin Random House, $40) is Michael Smith’s latest collection from the Inn at Bay Fortune, where he is chief gardener and chef. It’s a good read about his farming style, from seafood compost to crop rotation to producing mushrooms in maple logs. Basic vegetables — carrots, cabbage, onions and potatoes — make up many a recipe, interspersed with up-and-comers like fennel, parsnips and Smith’s favourite herbs, especially basil. Photographs by Al Douglas crowd the pages of this excellent book.

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Today’s recipe is an example of his dishes that combine meat and vegetables.

Pan-roasted cauliflower and pork tenderloin

Serves 6


1 head cauliflower, in florets, stem chopped

2 leeks, in 2-inch (5 cm) thick slices

4 apples, cored, quartered*

1 tablespoon (15 mL) cumin seeds

1 tablespoon (15 mL) coriander seeds

1 tablespoon (15 mL) vegetable oil

Sea salt

Freshly ground pepper

*Honeycrisp, Cortland, or other firm apple

Pork tenderloin

¼ cup (60 mL) packed brown sugar

1 tablespoon (15 mL) ground cinnamon

1 teaspoon (5 mL) sea salt

Freshly ground pepper

1 pork tenderloin (1 pound/500 g) *

*Tough silver skin removed.

Preheat oven to 350 degrees F (180 C).

In a large roasting pan, toss together the cauliflower, leeks, apples, cumin seeds, coriander seeds, and oil. Season lightly with salt and pepper.

In a medium bowl, whisk together the brown sugar, cinnamon, salt and pepper. Roll the pork tenderloin in this mixture, coating it evenly. Nestle the tenderloin in the centre of the vegetables.

Roast in preheated oven, turning the meat in the vegetables several times, until both are tender and lightly browned, about 45 minutes. Roast until a digital or quick-read thermometer registers at least 145 degrees F (63 C) in the thickest part of the meat. Remove from oven and let stand a few minutes.

Slice pork thinly and return to pan with any accumulated juices.

Serve with cauliflower, leeks and apples.


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