Herb-Roasted Pork Tenderloin with Mashed Cauliflower
Dive into the elegance of our Herb-Roasted Pork Tenderloin with Mashed Cauliflower, a meal that seamlessly combines simplicity with sophistication. Perfect for a mid-week dinner, this recipe showcases the pork tenderloin, a cut celebrated for its tenderness and lean profile. We've lovingly seasoned it with a harmony of aromatic herbs, ensuring each slice is juicy and bursting with flavour. Paired with the smooth and comforting texture of mashed cauliflower, this dish offers a lighter, yet equally satisfying alternative to traditional sides. It's a culinary delight that not only tantalises your taste buds but also fits beautifully into a health-conscious diet. With its rich flavours and nourishing ingredients, this recipe promises to be a crowd-pleaser at any dinner table.
Preparation and Cooking Time:
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 2
Difficulty:
- Intermediate
Ingredients:
- 300g pork tenderloin (also called a fillet), raw, whole
- 1 tablespoon (approx. 15 mL) olive oil
- 1 tablespoon (approx. 15 g) fresh rosemary, finely chopped
- 1 tablespoon (approx. 15 g) fresh thyme, finely chopped
- 2 cloves garlic (approx. 10 g), minced
- Salt and pepper, to taste
- 1 head of cauliflower (approx. 500g), cut into florets
- 1 tablespoon butter (approx. 15 g), or dairy free alternative
- 60mL skim milk or milk alternative
- Optional garnishes: chopped parsley, extra virgin olive oil, or cracked black pepper
Preparation Steps:
- Preheat your oven to 200°C (400°F).
- Rub the pork tenderloin with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- In a roasting pan, place the seasoned pork and roast for about 15-20 minutes, or until the internal temperature reaches 63°C (145°F).
- While the pork is roasting, boil the cauliflower florets in salted water until tender, about 10 minutes.
- Drain the cauliflower and mash with butter and milk until smooth. Season with salt and pepper to taste.
- Once the pork is done, let it rest for 5 minutes before slicing.
- Serve the sliced pork tenderloin with a side of creamy mashed cauliflower.
Serving Suggestions:
- Pair with a side of steamed green beans or roasted carrots for a more filling meal.
- Hot Tip! 🔥 Who doesn't love gravy?! Grab yourself a Gravox Roast Pork Pack Liquid Gravy Pouch; it's 250 mL of liquid goodness at only 72 calories for the entire packet!
Variations and Substitutions:
- Herb Variations: Experiment with different herbs like sage or marjoram for a unique flavour profile.
- Cauliflower Flavour Boost: For a richer taste, add roasted garlic or grated Parmesan cheese to the mashed cauliflower.
- Meat Alternatives: If pork tenderloin is not your preference, try this recipe with chicken breast or turkey tenderloin, adjusting cooking times accordingly.
Storage and Reheating:
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat the pork tenderloin gently in the oven and the mashed cauliflower in the microwave or on the stovetop, adding a little milk if needed to maintain creaminess.
Customise to Meet Your Nutritional Goals:
- For more carbs: Add in some potato with the cauliflower mash.
- For more protein: Increase the portion of pork.
- For more / less fat: Add or reduce the amount of olive oil added.
Nutritional Panel (per serving, estimated using NUTTAB standards):
- Energy: 1322 kJ (approx. 316 calories)
- Protein: 42 g
- Total Fat: 10.2 g
- Saturated Fat: 1.9 g
- Carbohydrate: 11.7 g
- Sugars: 8.8 g
- Dietary Fibre: 8.5 g
- Sodium: 395 mg
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