Brown Butter Sage Pork & Purple Cauliflower Rice
Deliciously crispy pork loin that pair with vibrant purple cauliflower rice for a perfectly balanced and bright meal.
These crispy pan-seared pork loins are cooked in sage-infused brown butter, topped with micro greens and placed upon a bed of bright purple cauliflower rice – they’re fresh, yummy and frankly, stunning (how I hope my man describes me).
I initially made this recipe because I needed a reason to cook a purple cauliflower! I had never seen one before and as soon as I did I thought it was beautiful. I honestly think if vegetables were pieces of art, this would be a random Banksy piece spray painted on the wall of The Louvre. Not what you expect and it looks like it both does and does not belong with the other standard cauliflower on display at the store. I was quick to bag that baby up so I could make a magnificently bright meal for my lil’ family. And what pairs well with bold beautiful vegetables? A pan-seared pork, crisped to perfection and draped in brown butter that’s been infused with fresh sage. Simple, solid, and no frills.
A LITTLE ABOUT THE INGREDIENTS…
- Pork Loin. This flavorful cut of meat not only serves as the star of our dish but also provides essential nutrients like protein, vitamins, and minerals.
- Olive Oil. Used for both seasoning and searing the pork loin slices, olive oil adds a touch of richness and helps to achieve that perfect golden-brown crust.
- Garlic. This aromatic ingredient not only adds incredible flavor to our dish but also offers potential health benefits, including immune support and heart health.
- Sage Leaves. With their earthy and slightly peppery flavor, sage leaves bring depth to our brown butter sauce and complement the pork loin beautifully.
- Purple Cauliflower. A colorful twist on traditional cauliflower adds visual appeal and a unique flavor profile to the dish. Plus, it’s packed with nutrients like vitamins C and K, as well as antioxidants, making it a nutritious addition to our meal.
- Lemon Juice. Adding a splash of fresh lemon juice to our cauliflower rice brightens up the flavors and adds a refreshing touch.
- Fresh Parsley. This vibrant herb not only adds a pop of color to our cauliflower rice but also brings a fresh and herbaceous flavor that complements the savory pork loin.
- Dried Thyme. Along with parsley, dried thyme adds depth of flavor and enhances the overall aroma of the dish.
- Salt and Pepper. Essential for seasoning both the pork loin and cauliflower rice, salt and pepper bring balance to the flavors and enhance the taste of every bite.
- Microgreens: As a finishing touch, garnish your plated dish with a sprinkle of microgreens. These tiny, nutrient-packed greens not only add a pop of color but also bring a subtle, delicate flavor that elevates the overall presentation of the meal. Choose your favorite microgreens, such as micro basil, micro arugula, or micro cilantro, and sprinkle them over the plated pork loin and cauliflower rice just before serving. It’s the perfect finishing touch to your (gluten-free) masterpiece!
How to Make this Brown Butter Sage Pork & Purple Cauliflower Rice Gluten-Free
Already safe for all our gluten-free friends!! <3
Storing & Freezing the Brown Butter Sage Pork & Purple Cauliflower Rice
Storage:
- Store any leftover brown butter sage pork loin and purple cauliflower rice separately in airtight containers in the refrigerator.
- Properly stored, the pork loin can last for 3-4 days in the refrigerator, while the cauliflower rice can last for 4-5 days.
- If you have any extra brown butter sauce from the pork loin, store it in a separate container in the refrigerator for up to a week.
Reheating:
- To reheat the pork loin slices, place them on a microwave-safe plate and cover them with a damp paper towel to prevent them from drying out. Microwave on medium heat in 30-second intervals until heated through.
- Alternatively, you can reheat the pork loin slices in a skillet over medium heat. Add a splash of chicken broth or water to prevent them from drying out and cover the skillet with a lid to help retain moisture.
- For the cauliflower rice, you can reheat it in a skillet over medium heat with a splash of olive oil or water. Stir occasionally until heated through.
- Avoid reheating the cauliflower rice in the microwave for too long, as it can become mushy. Use short intervals and stir between each to ensure even heating.
- Once reheated, serve the pork loin and cauliflower rice immediately for the best taste and texture.
Once reheated, serve the pork loin and cauliflower rice immediately for the best taste and texture.
More Recipes You’ll Love…
Finally, if you find that you love this Brown Butter Sage Pork & Purple Cauliflower Rice recipe, try these other recipes next:
Brown Butter Sage Pork & Purple Cauliflower Rice: Step By Step
Preparing the Brown Butter Sage Pork
Season & Prep:
Begin by preheating your oven to 350 degrees Fahrenheit. Then rub the pork loins generously with olive oil and season with salt and black pepper. Ensure both sides are evenly coated.
Adding Butter and Aromatics:
Heat a cast-iron skillet over medium-high heat. Once the skillet is hot, add the unsalted butter, minced garlic, and chopped sage leaves. Let them melt and infuse their flavors into the butter, creating a fragrant base for searing the pork loin.
Searing the Pork:
Carefully place the seasoned pork loins into the skillet. Sear them for about 2-3 minutes on each side, or until they develop a (beautiful) golden-brown crisp. Use tongs to flip the slices.
Transfer the skillet to the preheated oven and roast the pork loin slices for 20-25 minutes, or until they reach an internal temperature of 145°F.
Mixing the Purple Cauliflower Rice
From Cauliflower to Rice:
Start by removing the florets from the purple cauliflower head. Then, place the florets in a food processor and pulse them until they are finely chopped and resemble rice. Be careful not to over-blend, as it can make the cauliflower mushy.
Cooking the Cauliflower Rice:
Heat olive oil in a large skillet over medium heat. Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Then, add the cauliflower rice to the skillet, stirring to coat it with the garlic-infused oil—season with salt and pepper to taste.
Tenderizing & Finishing the Cauliflower Rice:
Cook the cauliflower rice for about 5-7 minutes, stirring occasionally, until it is tender but still has a bit of firmness. This ensures that the cauliflower rice is cooked through while maintaining a pleasant texture.
Once the cauliflower rice is cooked, add fresh lemon juice, chopped parsley, and dried thyme to the skillet. Stir everything together until well combined, allowing the flavors to meld.
Bringing It All Together
Resting the Pork Loin:
After roasting, remove the pork loin slices from the oven and let them rest for 10 minutes wrapped in foil. This allows the juices to redistribute throughout the pork, ensuring it’s juicy and tender.
Serving:
Place a generous portion of the purple cauliflower rice on each plate. Then, top it with the brown butter sage pork loin. Garnish the dish with microgreens for a pop of color and freshness. Serve hot!
(Bonus) Deglazing the Pan:
(OPTIONAL: If you want a little sauce, do this)
While the skillet you used for the pork is still hot, deglaze it by adding chicken broth and lemon juice. Use a spatula to scrape up any browned bits from the bottom of the pan, incorporating them into the liquid. This will add depth of flavor to your sauce.
After deglazing the pan, allow the chicken broth and lemon juice mixture to simmer over medium heat. Let it cook for a few minutes until it reduces slightly, concentrating the flavors.
Cut 2 tbsp of cold unsalted butter into small cubes. Once the liquid has reduced, reduce the heat to low and gradually whisk in the cold butter, one cube at a time.
Whisk continuously until each cube of butter is fully melted and incorporated into the sauce. Adding cold butter slowly helps emulsify the sauce and gives it a silky texture.Taste the sauce and adjust the seasoning if necessary with salt and pepper. Remember that the butter will add richness, so you may not need much additional seasoning.
Details/ Considerations
- Use a meat thermometer to ensure the pork loin reaches an internal temperature of 145°F for safe consumption.
- For added depth of flavor, consider marinating the pork loins in the refrigerator for a few hours before cooking.
- Experiment with different types of cauliflower, such as white or orange, for variations in color and flavor.
- Leftover pork loins can be refrigerated and enjoyed as a delicious sandwich filling or protein addition to salads.
Brown Butter Sage Pork & Purple Cauliflower Rice
Ingredients
Pork Loin Ingredients
- 2 pork loin about 1-1/2 inches thick
- 2 tbsp olive oil
- Salt to taste
- Black Pepper to taste
- 1/4 cup unsalted butter
- 10 sage leaves finely chopped
- microgreens for garnish
Cauliflower Rice
- 1 head of purple cauliflower florets removed
- 2 tbsp olive oil
- 2 cloves garlic minced
- Salt and pepper to taste
- 1 tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1 tsp dried thyme
Optional Butter Sauce
- ½ lemon juice juice from ½ a lemon
- 1/2 cup chicken broth
- 2 tbsp unsalted butter
Instructions
Preparing the Brown Butter Sage Pork
- Begin by preheating your oven to 350 degrees Fahrenheit.
- Rub the pork loin with olive oil and season generously with salt and pepper. Heat a cast-iron skillet over medium-high heat.
- Cut small strips into the sides of the pork loin to prevent it from curling in heat and to ensure even cooking.
- Heat a cast-iron skillet over medium-high heat. Once the skillet is hot, add the unsalted butter, minced garlic, and chopped sage leaves. Let them melt and infuse their flavors into the butter, creating a fragrant base for searing the pork loin.
- Drop on the pork loin and sear for 2-3 minutes on each side until it develops a golden-brown crust.
- Transfer the skillet to the oven and roast the pork loin for 20-25 minutes, or until it reaches an internal temperature of 145°F.
- (Bonus)Deglazing the Pan
- While the skillet you used for the pork is still hot, deglaze it by adding chicken broth and lemon juice. Use a spatula to scrape up any browned bits from the bottom of the pan, incorporating them into the liquid.
- After deglazing the pan, allow the chicken broth and lemon juice mixture to simmer over medium heat.
- Let it cook for a few minutes until it reduces slightly, concentrating the flavors.
- Cut the cold unsalted butter into small cubes and set aside.
- Once the liquid has reduced, drop heat to low and whisk in the cold butter, one cube at a time.
- Whisk continuously until each cube of butter is fully melted and incorporated into the sauce.
- Taste the sauce and adjust the seasoning if necessary with salt and pepper.
Mixing the Purple Cauliflower Rice
- While pork loin is cooking, begin cauliflower rice. Place the cauliflower florets in a food processor and pulse until they are finely chopped and resemble rice. (Don’t over blend or it’ll get mushy)
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic to the skillet and cook for about 30 seconds, until the garlic is fragrant.
- Add the cauliflower rice to the skillet and stir to coat it with the garlic and olive oil—season with salt and pepper to taste.
- Cook the cauliflower rice for about 5-7 minutes, stirring occasionally, until it is tender but still has a bit of firmness.
- Add the fresh lemon juice to the cauliflower and stir to combine.
- Remove the skillet from the heat and stir in the chopped parsley and dried thyme.
- Bringing It All Together
- Remove the pork loin from the oven and let it rest for 10 minutes wrapped in foil.
- Serve the pork loin on a bed of purple cauliflower rice, garnish with microgreens, and serve while hot.
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