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Carb Smart Roasted Pork Tenderloin

Carb Smart Roasted Pork Tenderloin

with Buttery Cauliflower Mash and Shallot Gravy

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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.

Tags:Carb Smart (50g or less)
Allergens:Mustard/MoutardeMilk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Tenderloin

285 g

Cauliflower, florets

1 unit

Chicken Broth Concentrate

50 g

Shallot

3 g

Garlic

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

400 g

Zucchini

1 tbsp

Montreal Steak Spice

1 tsp

Garlic Powder

Not included in your delivery

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories560 kcal
Fat32 g
Saturated Fat14 g
Carbohydrate27 g
Sugar10 g
Dietary Fiber6 g
Protein45 g
Cholesterol140 mg
Sodium870 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Small Bowl
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Large Pot
Potato Masher
Strainer
Whisk
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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!)

4

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.

5

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.

6

Slice pork. Divide pork, cauliflower mash and zucchini between plates. Spoon shallot gravy over pork.