The Odd Fork is not much of a big meat lover. However, today it decided to pinch meat.

An aromatic pork roll with roasted cauliflower which can be eaten on Sundays or even on Christmas time, as it is a special meal indeed!

It is of course obvious that a good piece of pork meat (pork tenderloin is ideal), is the base for this meal. The pork piece should also be thin so that it can be easily rolled, so use a mortar to flatten meat as possible. When ready, season both sides of pork with salt and pepper. Lay some mustard on the upper side of the pork and lay the stuffing evenly over it.
For the stuffing, just add a small green pepper, some fresh chopped parsley, a clove of garlic and some caper into your blender and blend to get a thick, smooth paste. Also add some olive oil, dried oregano, cumin and some orange zest and blend again until smooth. Just before rolling pork with its stuffing, sprinkle all over the top a small, grated carrot. It will give nice color and taste as well.

Roll the meat with the stuffing firmly and tie with baking string or poke meat with toothpicks to keep the roll from unraveling. Rub the outside of the roll with olive oil and place it in a roasting tray. Bake in a preheated oven, air setting, at 350C for for 35-40 minutes or until meat is tender and the color is golden brown.

The Odd Fork would normally make a nice, green salad to eat with its roasted pork but the "Odd" in its name asked for something else: Roasted, aromatic cauliflower!
Wash cauliflower thoroughly and and cut off the stems. Marinate them in a mixture of olive oil, lemon and orange juice, mashed garlic, paprika and a little of orange zest for half to 1 hour. Bake them with the pork roll (it takes less time than pork to bake, so add it in the roasting tray in the middle of baking).

Serve pork with roasted cauliflower hot and drink together a nice, white wine!