Herb-Crusted Pork Tenderloin with Roasted Garlic Mashed Cauliflower

Preheat your oven to 400°F (200°C).

Pat the pork tenderloin dry with paper towels and season generously with salt and pepper.

In a food processor, combine 2 tablespoons each of fresh rosemary and thyme, 3 tablespoons of parsley, 3 minced garlic cloves, and 1/2 cup almond flour. Pulse until you have a fine herb mixture.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloins for 2-3 minutes on each side until browned.

Remove the pork from the heat and let cool slightly. Brush each tenderloin with 1 tablespoon of Dijon mustard, then press the herb mixture firmly onto all sides.

Return the pork to the skillet and place in the oven. Roast for 20-25 minutes or until the internal temperature reaches 145°F for medium.

While the pork is roasting, wrap 3 garlic cloves in foil with a drizzle of olive oil and place in the oven to roast alongside the pork.

Cut 1 large head of cauliflower into florets and place in a large pot with enough water to cover. Add 1/2 teaspoon of salt and bring to a boil.

Cook the cauliflower for 10-12 minutes until very tender. Drain well and let steam dry for 2 minutes.

In the same pot, heat 1/4 cup heavy cream, 4 tablespoons butter, and 1/4 cup chicken broth over medium heat until the butter is melted.

Remove the roasted garlic from the oven, peel, and add to the pot with the cauliflower. Use an immersion blender to purée until smooth and creamy.

Season the cauliflower mash with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon of lemon juice.

When the pork is done, remove from the oven and let rest for 10 minutes under foil before slicing into medallions.

Serve each portion with a generous scoop of roasted garlic cauliflower mash and garnish with additional fresh herbs if desired.