NEW YORK (CBSNewYork) – Husband and wife foodies Chef James Briscione (he’s also a culinary instruction from ICE) and Brooke Parkhurst stopped by the CBS 2 studios Wednesday.

They have a cookbook called ‘Just Married and Cooking’ about how young couples can make cooking at home fun and sexy.

For more information, click here.

Smithfield Rosemary and Olive Oil Marinated Pork Tenderloin with Italian Roasted Cauliflower Salad

serves 2


  • 1 Smithfield Rosemary and Olive Oil Marinated Pork Tenderloin
  • 1 head cauliflower cut into florets (about 8 oz or 3 cups)
  • 3-4 branches fresh thyme or 1 teaspoon dried thyme
  • 3 cloves garlic
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon water
  • 2 tablespoons golden raisins
  • 1 tablespoon olive oil
  • 1 heaping tablespoon almonds
  • 2 tablespoons olives
  • 1 teaspoon capers
  • zest of ½ lemon
  • 2 tablespoons parsley leaves


To cook the pork tenderloin, move a rack to lowest level in the oven and place a grill pan, cast iron skillet or other heavy bottomed pan on the rack. Preheat the oven to 450˚F, allowing the pan to preheat along with the oven. Remove the pork from the package and place directly on the heated pan. Close the oven and leaver to cook. Turn the pork, every 5-7 to help brown each side. Once it reaches 145 degrees, which will be approximately twenty minutes, remove the pork to a cooling rack to rest 5 minutes before slicing. You want to make sure that it’s pink in the center to get the most flavorful, juicy results.

Toss the cauliflower, thyme, garlic and olive oil in bowl and mix well. Transfer to a baking sheet and spread out to a single layer. Season the cauliflower with salt and pepper. Roast in the oven while the pork cooks. Cook 8-12 minutes or until tender.

Combine the vinegar, water and raisins in a small pan and over medium heat. When the pan reaches a boil, turn the heat off and set aside to cool.

Transfer the raisins and their liquid to a mixing bowl, and stir in the olive oil. Add the almonds, olives, capers, lemon zest, parsley and roasted cauliflower

Arrange the cauliflower salad on a platter, leaving a space in the center. Slice the pork tenderloin and place in the center of the cauliflower salad and serve.

Tips for Roasting Pork

• For city cooks, a cast-iron roasting pan works wonders. Just don’t be afraid to set your oven to a high temperature! Think 450 degrees and above.

• For cooks with an outdoor grill, cook over medium-high heat, turning every 4-5 minutes to make sure the meat browns evenly.

• For the juiciest and most flavorful pork, cook until it’s pink in the center.

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