Go Back

Brown Butter Sage Pork & Purple Cauliflower Rice

Kali
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.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Servings 0

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.
Love this recipe?Follow us on Instagram for more!