Carb Smart Roasted Pork Tenderloin
with Buttery Cauliflower Mash and Shallot Gravy
This classic offering has a new twist – cauliflower mash! The low carb cousin of the original but just as satisfying. Aromatic shallot gravy makes this dish even more enticing!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
285 g
Cauliflower, florets
1 unit
Chicken Broth Concentrate
50 g
Shallot
3 g
Garlic
1 tbsp
Dijon Mustard
(Contains Mustard)
1 tbsp
All-Purpose Flour
(Contains Wheat)
400 g
Zucchini
1 tbsp
Montreal Spice Blend
1 tsp
Garlic Powder
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
2 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then finely mince or grate garlic. Cut cauliflower into bite-size pieces. Peel, then finely chop shallot. Halve zucchini lengthwise, then into 1/4-inch thick half-moons. Stir together Dijon and garlic in a small bowl. Pat pork dry with paper towels, then cut in half cross-wise. Season with salt. Coat pork all over with Dijon-garlic mixture, then evenly sprinkle with Montreal Steak Spice.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil then pork. Sear, turning occasionally, until golden-brown, 4-5 min. Transfer pork to a parchment-lined baking sheet. Roast in the middle of the oven, until cooked through, 14-16 min. Carefully wipe pan clean. When pork is done, transfer to a clean cutting board to rest, 3-5 min. Reserve any drippings to add to gravy in step 5.
While pork roasts, combine cauliflower, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot (use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Cook uncovered until fork-tender, 6-8 min. Drain and return cauliflower to the same pot, off heat. Season with salt and pepper. Using a potato masher, mash 2 tbsp butter (dbl for 4 ppl) into cauliflower until almost creamy. (NOTE: Mashed cauliflower will never be as creamy as potatoes!)
While cauliflower cooks, heat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with pepper and half the garlic powder. Cook, stirring often, until fragrant, 30 sec. Remove pan from heat and transfer zucchini to a plate. Cover to keep warm.
Heat the same pan over medium. Add 1 tbsp of butter (dbl for 4 ppl), then swirl to melt. Add shallots to the pan and cook, stirring often, until shallots soften slightly, 1-2 min. Sprinkle remaining garlic powder and flour over top then cook, stirring constantly, 1 min. Slowly whisk in 3/4 cup water (dbl for 4 ppl). Add broth concentrate and any drippings from the pork, then cook, whisking often, until gravy thickens slightly, 3-4 min. Season with salt and pepper.
Slice pork. Divide pork, cauliflower mash and zucchini between plates. Spoon shallot gravy over pork.
