Pork Tenderloin with Mashed Cauliflower and Steamed Carrots

Ingredients

• Pork tenderloin 6 oz
• Cauliflower 3 cups
• Carrots 1.5 cups
• Butter 1 tbsp

Method

1. Prepare the vegetables. Start by washing the cauliflower and carrots thoroughly under running water. Cut the cauliflower into florets and peel the carrots, then slice them into even pieces for steaming.
   Tip: Cutting vegetables into similar sizes ensures even cooking.
2. Boil and mash the cauliflower. Place the cauliflower florets in a pot of boiling water. Boil for about 10-12 minutes until tender when pierced with a fork. Drain well, then mash the cauliflower using a potato masher or fork. Add the butter and mix until creamy. Season with salt and pepper to taste.
   Tip: Drain the cauliflower well to avoid watery mash.
3. Steam the carrots. While the cauliflower is boiling, place the sliced carrots in a steamer basket over boiling water. Cover and steam for about 8-10 minutes until tender but still slightly firm.
   Tip: Check carrots with a fork to avoid overcooking.
4. Cook the pork tenderloin. Pat the pork tenderloin dry with paper towels. Season both sides with salt and pepper. Heat a skillet over medium-high heat and add a small amount of oil. Sear the pork for about 3-4 minutes on each side until browned. Reduce heat to medium-low and continue cooking for another 8-10 minutes, or 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 perfect doneness.
5. Plate and serve. Arrange the sliced pork tenderloin on a plate alongside the mashed cauliflower and steamed carrots. Optionally, add a pat of butter on the hot vegetables for extra flavor.
   Tip: Resting the pork helps retain its juices.

Pro tips

• To speed up cooking, prepare vegetables while the pork is searing.
• Resting meat after cooking ensures it stays juicy and tender.