Spice-Rubbed Pork Tenderloin with Cauliflower Mash

Preheat oven to 400°F (200°C).

In a small bowl, mix 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon garlic powder, 1 tablespoon brown sugar substitute, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create the spice rub.

Pat the 1 pound pork tenderloin dry with paper towels. Rub with 1 tablespoon olive oil, then coat evenly with the spice mixture.

Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides, about 2-3 minutes per side until browned.

Add 2 cloves of minced garlic, 2 sprigs of thyme, and 1 sprig of rosemary to the skillet. Pour 1/4 cup chicken broth around the pork.

Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).

While the pork is roasting, cut 1 medium head of cauliflower into florets. Place in a large pot with enough water to cover and add 1/2 teaspoon salt. Bring to a boil and cook for 10-12 minutes until very tender.

Drain the cauliflower thoroughly and return to the pot. Add 2 tablespoons butter, 3 tablespoons heavy cream, 2 cloves minced garlic, 1/4 cup grated Parmesan cheese, and 1/4 teaspoon black pepper.

Use an immersion blender or potato masher to puree the cauliflower until smooth and creamy. If needed, adjust consistency with a little more cream.

Once the pork reaches the desired temperature, remove from oven and transfer to a cutting board. Tent with foil and let rest for 5-10 minutes.

Squeeze juice from 1/2 lemon over the cauliflower mash and stir to incorporate.

Slice the pork tenderloin into 1/2-inch medallions and serve over the cauliflower mash. Drizzle with 1 tablespoon olive oil and any pan juices from the skillet.