Herb-Roasted Pork Tenderloin with Cauliflower Mash
Nutritional Information
Roasted pork tenderloin seasoned with fresh rosemary and garlic, paired with a creamy cauliflower mash made without butter or oils — the pork's juices flavor the mash for richness.
This recipe is originally for 4 servings. How many are you cooking for today?
- 1 lb pork tenderloin
- 1 head cauliflower (about 1 lb), cut into florets
- 2 cloves garlic, smashed
- 1 tablespoon fresh chopped rosemary
- 1 pinch sea salt
- 1 pinch black pepper
Preheat oven to 400°F (200°C). Rub pork with rosemary, smashed garlic, salt and pepper.
Roast pork on a rack 20–25 minutes until internal temp reaches 145°F (63°C). Tent with foil and rest 5–10 minutes, reserving any pan juices.
Steam or boil cauliflower florets until very tender, about 8–10 minutes. Drain and transfer to blender or food processor.
Blend cauliflower with a splash of the reserved warm pan juices (or a spoonful of warm rendered pork fat) and a pinch of salt until smooth and creamy.
Slice pork and serve atop cauliflower mash.
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