Smart Roasted Pork Tenderloin
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Smart Roasted Pork Tenderloin

Smart Roasted Pork Tenderloin

with Buttery Cauliflower-Potato Mash and Shallot Gravy

This classic pork dish has a new twist – cauliflower potato mash! The low carb cousin of the original but just as satisfying. Spoon aromatic shallot gravy over everything for a decadent finish.

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Carb Smart
Calorie Smart

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

Preparation Time40 minutes
Cooking Time


serving amount

340 g

Pork Tenderloin

285 g

Cauliflower, florets

1 unit

Chicken Broth Concentrate

50 g


1 tsp

Garlic Salt

1 tbsp

Dijon Mustard

(Contains Mustard, Sulphites)

1 tbsp

All-Purpose Flour

(Contains Wheat)

200 g


½ tbsp

Montreal Spice Blend

230 g

Russet Potato

½ tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

/ per serving
Calories640 kcal
Fat33 g
Saturated Fat14 g
Carbohydrate42 g
Sugar9 g
Dietary Fiber6 g
Protein47 g
Cholesterol140 mg
Sodium1530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper
Measuring Spoons
Large Pot
Potato Masher
Measuring Cups


Cook pork

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat.While the pan heats, pat pork dry with paper towels, then cut in half crosswise. Coat pork all over with Dijon. Season with 3/4 tsp (1 1/2 tsp) garlic salt and half the Montreal Steak Spice (use all for 4 ppl). When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 4-6 min. Transfer pork to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 12-15 min.** When pork is done, transfer to a clean cutting board to rest for 3-5 min. Reserve any drippings to add to gravy.

Cook cauliflower-potato mash

Meanwhile, peel, then cut potato into 1-inch pieces. Cut cauliflower into bite-sized pieces. Add cauliflower, potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to 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, 10-12 min. Drain and return veggies to the same pot, off heat. Mash 2 tbsp (4 tbsp) butter into veggies until almost creamy. (NOTE: Cauliflower-potato mash will still have a few lumps!) Season with salt and pepper, to taste.

Finish prep and roast zucchini

Meanwhile, peel, then cut shallot into 1/4-inch pieces. Cut zucchini into 1/4-inch rounds.When cauliflower and potatoes start boiling, add zucchini, remaining garlic salt and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with pepper, then toss to coat. Roast zucchini in the top of the oven until tender-crisp, 12-14 min.

Start shallot gravy

When pork is almost done, carefully wipe the same pan (from step 1) clean, then heat over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add shallots. Cook, stirring often, until shallots soften slightly, 2-3 min. Sprinkle flour over shallots. Cook, stirring often, until coated, 1 min.

Finish shallot gravy

Gradually whisk in 3/4 cup (1 1/2 cups) water until smooth. Add broth concentrate, soy sauce and any drippings from the baking sheet with pork. Bring to a simmer over medium-high. Once simmering, cook, whisking occasionally, until gravy thickens slightly, 2-3 min. Season with salt and pepper, to taste.

Finish and serve

Thinly slice pork. Divide pork, cauliflower-potato mash and zucchini between plates. Spoon shallot gravy over pork.