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Herb-Crusted Pork Tenderloin with Roasted Cauliflower Mash

Herb-Crusted Pork Tenderloin with Roasted Cauliflower Mash

Dinner

5.0

(1 reviews)

Prep Time
25min
Cook Time
45min
Servings
5
Calories
420
Chef's Note

For the most tender pork, remove it from the oven when it reaches 140°F and let it rest - the temperature will rise to the safe 145°F while resting. The cauliflower mash can be made ahead and reheated, just add a splash of cream or broth when reheating to maintain its creamy texture.

Tags
low-carb
dinner
pork
gluten-free
keto-friendly
high-protein
cauliflower
herb-crusted
comfort food
Ingredients

  • 2 pounds pork tenderloin

  • 2 tablespoons fresh rosemary

  • 2 tablespoons fresh thyme

  • 4 cloves garlic

  • 2 tablespoons Dijon mustard

  • 3 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 large heads cauliflower

  • 3 tablespoons butter

  • 1/4 cup heavy cream

  • 1/4 cup chicken broth

  • 1/2 teaspoon garlic powder

  • 2 tablespoons chives

  • 1/4 cup parmesan cheese

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Finely chop 2 tablespoons of fresh rosemary and 2 tablespoons of fresh thyme. Mince 4 cloves of garlic.

  • 3

    In a small bowl, combine the chopped herbs, minced garlic, 2 tablespoons of Dijon mustard, 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create an herb paste.

  • 4

    Pat the 2 pounds of pork tenderloin dry with paper towels. Season with remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

  • 5

    Rub the herb paste all over the pork tenderloin, ensuring it's evenly coated.

  • 6

    Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.

  • 7

    Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).

  • 8

    While the pork is roasting, cut 2 large heads of cauliflower into florets and place them on a baking sheet. Drizzle with remaining olive oil, season with salt and pepper, and roast in the same oven for 20 minutes until tender and slightly browned.

  • 9

    Once the cauliflower is roasted, transfer to a food processor. Add 3 tablespoons of butter, 1/4 cup of heavy cream, 1/4 cup of chicken broth, 1/2 teaspoon of garlic powder, and 1/4 cup of grated parmesan cheese.

  • 10

    Process until smooth and creamy, adding more broth if needed to reach desired consistency. Season with additional salt and pepper to taste.

  • 11

    Once the pork reaches the desired temperature, remove from the oven and let rest for 10 minutes before slicing.

  • 12

    Slice the pork tenderloin into 1/2-inch medallions.

  • 13

    Serve the sliced pork over the cauliflower mash, garnished with chopped chives.

Nutrition Information (per serving)
420
Calories
38g
Protein
9g
Carbs
26g
Fat
Reviews (1)
MM.
Melissa M.
6/17/2025

5/5

This recipe was quick and easy to make. My 9 year old loved helping prepare it. Super yummy and bonus points because all 3 kids cleaned their plates!