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.
Ingredients
340 g
Pork Tenderloin
285 g
Cauliflower, florets
1 unit
Chicken Broth Concentrate
50 g
Shallot
1 tsp
Garlic Salt
1 tbsp
Dijon Mustard
(Contains Mustard, Sulphites)
1 tbsp
All-Purpose Flour
(Contains Wheat)
200 g
Zucchini
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
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
Thinly slice pork. Divide pork, cauliflower-potato mash and zucchini between plates. Spoon shallot gravy over pork.
