BBQ Rosemary Pork w/ Roasted Cauliflower

2 tablespoons olive oil 

2 tablespoons fresh rosemary, finely chopped 

1/8 teaspoon salt 

2 teaspoons low-salt creole seasoning, such as No Salt Magic Creole Seasoning blend

2 8-ounce pork loin chops, thawed

Add oil, rosemary, salt, creole seasoning, and pork to a plastic bag and mix until pork is thoroughly covered. Place in refrigerator to marinate for at least 30 minutes, up to overnight.

Place pork on grill until done. Alternatively, bake in a 400 degree oven for 15 to 20 minutes. Internal temperature should read 165°. Slice and serve.

Roasted Garlic Cauliflower

1 head of cauliflower

4 cloves garlic, chopped

1 tablespoon olive oil

1/8 teaspoon salt 

1 dash cayenne pepper (optional) 

Preheat oven to 425 degrees. Chop cauliflower into bite-size pieces.  Place cauliflower and chopped garlic on baking sheet and drizzle olive oil, salt, and pepper. Place in oven for 20 to 30 minutes, or until fork-tender and golden. Serve with rosemary pork.  

• Heart Health Tip: Pork loin is a leaner cut of red meat. Trim away visible fat on the outside before eating to keep it heart-healthy.
• Cooking Tip: Make a cauliflower puree by adding a splash of milk and roasted cauliflower to a blender or food processor for an alternative to mashed potatoes.