Carb Smart Roasted Pork Tenderloin

Carb Smart Roasted Pork Tenderloin

with Buttery Cauliflower Mash and Shallot Gravy

Read more

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)

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Tenderloin

285 g

Cauliflower, florets

1 unit

Chicken Broth Concentrate

50 g


3 g


1 tbsp

Dijon Mustard


1 tbsp

All-Purpose Flour


400 g


1 tbsp

Montreal Steak Spice

1 tsp

Garlic Powder

Not included in your delivery

3 tbsp

Unsalted Butter*


1.5 tbsp


¼ tsp

Salt and Pepper*

2 tsp


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
Utensilsarrow down iconarrow down icon
Paper Towel
Small Bowl
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Large Pot
Potato Masher
Measuring Cups
Instructionsarrow up iconarrow up icon
download icondownload icon

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.