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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Montreal Steak Spice
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
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 garlic salt (dbl for 4 ppl) and half the Montreal Steak Spice (use all for 4 ppl). When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), 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.
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.
Thinly slice pork. Divide pork, cauliflower-potato mash and zucchini between plates. Spoon shallot gravy over pork.