Grilled Pork Tenderloin with Roasted Cauliflower and Garlic Mashed Turnips

Ingredients

• Pork tenderloin 130 g
• Cauliflower florets 1 cup
• Turnips 1 cup
• Garlic 1 clove
• Olive oil 1 tbsp

Method

1. Prepare the pork tenderloin. Pat the pork tenderloin dry with paper towels. Lightly brush with half the olive oil (about 1/2 tbsp) and season with salt and pepper if desired. Set aside while you prepare the vegetables.
   Tip: Drying the meat helps it brown better on the grill.
2. Roast the cauliflower. Preheat your oven to 425°F (220°C). Toss the cauliflower florets with the remaining 1/2 tbsp olive oil and a pinch of salt. Spread them evenly on a baking sheet. Roast in the oven for about 20 minutes, turning halfway through, until golden and tender.
   Tip: Make sure the cauliflower is in a single layer to roast evenly.
3. Cook the turnips. Place the cubed turnips and peeled garlic clove in a pot and cover with water. Bring to a boil, then reduce to a simmer and cook until the turnips are very tender, about 15 minutes. Drain well.
   Tip: Test doneness by piercing a turnip cube with a fork; it should slide in easily.
4. Grill the pork tenderloin. While the turnips cook, heat a grill pan or outdoor grill to medium-high heat. Grill the pork tenderloin for about 4-5 minutes per side, turning once, until the internal temperature reaches 145°F (63°C). Remove from heat and let rest for 5 minutes before slicing.
   Tip: Use a meat thermometer for best results to avoid overcooking.
5. Mash the turnips. Mash the cooked turnips and garlic together until smooth. You can add a small splash of water or a teaspoon of olive oil if needed to reach a creamy consistency.
   Tip: For extra creaminess, use a potato masher or a fork.
6. Plate and serve. Slice the rested pork tenderloin. Arrange the pork slices on a plate with the roasted cauliflower and garlic mashed turnips. Enjoy your balanced and flavorful meal!
   Tip: Garnish with fresh herbs like parsley if available for a fresh touch.

Pro tips

• Letting the pork rest after grilling keeps it juicy and tender.
• Roasting cauliflower at high heat brings out a nutty flavor and crispy edges.