Smart Roasted Pork Tenderloin

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 butter (dbl for 4 ppl) into veggies until almost creamy. (NOTE: Cauliflower-potato mash will still have a few lumps!) Season with salt and pepper, to taste.

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 oil (dbl for 4 ppl) 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.

When pork is almost done, carefully wipe the same pan (from step 1) clean, then heat over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), 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.

Gradually whisk in 3/4 cup water (dbl for 4 ppl) 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.