Herb-Crusted Dijon Pork Medallions with Roasted Garlic Cauliflower Mash and Glazed Carrots

Preheat oven to 400°F (200°C).

Cut cauliflower into florets and place on a baking sheet. Peel 3 garlic cloves, add to the cauliflower, drizzle with 1 tablespoon olive oil, season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast for 25 minutes until tender and lightly browned.

While cauliflower roasts, peel and cut carrots into 1/2-inch diagonal slices. Mince the remaining garlic clove. Finely chop the fresh parsley and thyme.

In a bowl, combine ground pork, 1 tablespoon Dijon mustard, 2 tablespoons chopped parsley, 1/2 tablespoon thyme, breadcrumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix gently and form into 8 medallions about 1-inch thick.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add pork medallions and sear for 3-4 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a plate and tent with foil to keep warm.

In the same skillet (do not clean), add 1 tablespoon butter and minced garlic. Cook for 30 seconds until fragrant. Add white wine to deglaze the pan, scraping up the browned bits (fond) with a wooden spoon. Simmer for 2 minutes until reduced by half.

Add remaining 1 tablespoon Dijon mustard and 1/4 cup chicken broth to the skillet. Simmer for 3-4 minutes until slightly thickened. Remove from heat and whisk in 1 tablespoon butter. Season with salt and pepper to taste.

In a separate saucepan, add carrots and cover with remaining chicken broth. Bring to a simmer and cook for 8-10 minutes until just tender. Drain excess liquid, return to heat, add honey and 1 tablespoon butter. Cook for 2-3 minutes until carrots are glazed and liquid has reduced. Season with a pinch of salt.

Once cauliflower is roasted, transfer to a food processor with the roasted garlic. Add remaining 1/2 tablespoon thyme and process until smooth. With the processor running, add 2 tablespoons warm chicken broth and process until creamy. Season with salt and pepper to taste.

To serve, spread cauliflower mash on plates, top with pork medallions, drizzle with mustard sauce, and add glazed carrots on the side. Garnish with remaining fresh parsley.