Pork Tenderloin with Mashed Cauliflower and Asparagus

Ingredients

• Pork tenderloin 5 oz
• Cauliflower 1 cup
• Asparagus 1 cup
• Olive oil 1 tablespoon
• Salt to taste
• Black pepper to taste
• Garlic powder 1/4 teaspoon
• Butter 1 tablespoon
• Milk 2 tablespoons

Method

1. Prepare the Pork Tenderloin. Pat the pork tenderloin dry with paper towels. Season it evenly on all sides with salt, black pepper, and garlic powder if using. This will enhance the flavor during cooking.
   Tip: Drying the meat helps achieve a nice sear.
2. Cook the Pork Tenderloin. Heat half the olive oil (1/2 tablespoon) in a skillet over medium-high heat. Once hot, add the pork tenderloin. Sear it on all sides until browned, about 2-3 minutes per side. Then reduce heat to medium, cover, and cook for another 10 minutes or until the internal temperature reaches 145°F (63°C). Remove from heat and let it rest for 5 minutes before slicing.
   Tip: Use a meat thermometer for perfect doneness.
3. Steam the Cauliflower. While the pork cooks, place cauliflower florets in a steamer basket over boiling water. Cover and steam for about 8-10 minutes until the cauliflower is very tender and can be easily pierced with a fork.
   Tip: If you don’t have a steamer basket, you can boil the cauliflower in water but do not overcook to avoid sogginess.
4. Make Mashed Cauliflower. Transfer the steamed cauliflower to a bowl. Add butter, milk, salt, and pepper. Mash with a potato masher or use a hand blender until smooth and creamy. Adjust seasoning to taste.
   Tip: For extra creaminess, add a little more milk or butter.
5. Steam the Asparagus. Trim the woody ends off the asparagus. Steam the asparagus in a steamer basket over boiling water for about 4-5 minutes, until tender but still crisp. Season with a pinch of salt and drizzle with the remaining olive oil.
   Tip: Avoid overcooking asparagus to keep its bright green color and crunch.
6. Plate and Serve. Slice the rested pork tenderloin into medallions. On a plate, arrange the mashed cauliflower and asparagus. Place the pork slices on top or beside the vegetables. Drizzle any pan juices over the pork for extra flavor.
   Tip: Letting the pork rest before slicing keeps it juicy.

Pro tips

• Use a meat thermometer to ensure pork is cooked safely and remains juicy.
• To speed up steaming, cut cauliflower into smaller florets.
• Rest meat after cooking to allow juices to redistribute.