Pork with Blueberry Sauce and Roasted Orange Cauliflower

Pork with Blueberry Sauce

8 pork loin chops
2 tsp Mrs. Dash Onion blend
1/2 tsp sea salt (optional)
1/2 tsp freshly ground black pepper
1 lb green beans, trimmed
2 Tbs olive oil, divided
1 small onion, finely diced
1-1/2 cups fresh blueberries (frozen, thawed blueberries would work)
1/4 cup apple cider vinegar
1 tsp raw honey
1 tsp chopped fresh thyme or 1/2 tsp dried thyme

Instructions
-Heat oven to 400° F.
-Rub pork with Mrs. Dash seasoning and 1/4 tsp each sea salt (optional) and black pepper. Place in a roasting pan and roast for 45 minutes (or until internal temperature reaches 155° F).
-When about 15 minutes of cooking time remains, remove pan from oven and spread green beans around pork. Working quickly, drizzle green beans with 1/2 Tbs olive oil. Stir and return pan to oven.
-Heat remaining 1/2 Tbs olive oil in a small saucepan over medium-high heat.
-Add onion, and cook for about 5 minutes. Add blueberries, vinegar, honey, thyme, remaining sea salt (optional) and black pepper.  Smash berries to releash juices if using fresh berries.
-Continue to cook for an additional 5 minutes, or until thickened, turn off heat, cover and let stand till ready to serve.
-Serve pork alongside green beans with sauce drizzled on top.


Roasted Orange Cauliflower 


1 organic orange cauliflower (cut into florets)
3 garlic cloves minced
Juice from one whole lime
Pinch of dill
Olive oil
Sea salt
Pepper
fresh basil (Roughly chopped/torn)

Instructions:
-Preheat oven to 400 degrees
-Spread out florets in a large cake platter lined with foil
-Sprinkle minced garlic over florets
-Sprinkle a pinch of dill over florets
-Squeeze the juice from one lime, evenly coating florets
-Generously drizzle olive oil over florets
-Spread torn basil over florets
-Generously sprinkle sea salt over florets (about one teaspoon)
-Sprinkle with pepper
-Bake for 45 minutes or until tender and browned on top