Pan-Seared Pork Tenderloin with Creamy Vanilla Cauliflower Puree and Crispy Sage

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Pork Tenderloin with Creamy Vanilla Cauliflower Puree and Crispy Sage

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pork Tenderloin with Creamy Vanilla Cauliflower Puree and Crispy Sage

Enjoy a creatively elegant dish featuring tender, pan-seared pork tenderloin paired with a luxuriously smooth cauliflower puree, subtly sweetened with a whisper of vanilla. Topped with crispy sage leaves for an extra burst of herbal aroma, this meal strikes a harmonious balance between savory and slightly sweet flavors.

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NUTRITION

328kcal
Protein
35.5g
Fat
16.7g
Carbs
5.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin (170 g)

1 cup Cauliflower (107 g)

1/4 cup Unsweetened Almond Milk (60 g)

1 tsp Butter (5 g)

1.5 tsp Olive Oil (7.5 g)

6 Fresh Sage Leaves

1/4 tsp Vanilla Extract

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the pork tenderloin generously with salt and pepper. Preheat a non-stick skillet over medium-high heat.

  • 2

    Add 1/2 teaspoon of olive oil to the skillet and sear the pork tenderloin on all sides until a golden crust forms, about 2-3 minutes per side. Reduce heat and cook until the internal temperature reaches 145°F (about 8-10 minutes total). Let rest before slicing.

  • 3

    Meanwhile, steam the cauliflower until tender, approximately 8-10 minutes.

  • 4

    In a small pan, warm the remaining olive oil along with the butter and vanilla extract for a few seconds. Transfer the steamed cauliflower to a blender, add the warmed butter mixture and almond milk, then blend until smooth. Adjust seasoning with salt and pepper.

  • 5

    For the crispy sage, heat a dry pan over medium heat and quickly fry the sage leaves until crisp, about 30 seconds per side. Remove and place on a paper towel to drain.

  • 6

    Plate a serving of the creamy vanilla cauliflower puree, slice the pork tenderloin into medallions and arrange over the puree. Garnish with crispy sage leaves and serve immediately.

Pan-Seared Pork Tenderloin with Creamy Vanilla Cauliflower Puree and Crispy Sage

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Pork Tenderloin with Creamy Vanilla Cauliflower Puree and Crispy Sage

YOUR SOLIN GENERATED RECIPE

Pan-Seared Pork Tenderloin with Creamy Vanilla Cauliflower Puree and Crispy Sage

Enjoy a creatively elegant dish featuring tender, pan-seared pork tenderloin paired with a luxuriously smooth cauliflower puree, subtly sweetened with a whisper of vanilla. Topped with crispy sage leaves for an extra burst of herbal aroma, this meal strikes a harmonious balance between savory and slightly sweet flavors.

NUTRITION

328kcal
Protein
35.5g
Fat
16.7g
Carbs
5.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin (170 g)

1 cup Cauliflower (107 g)

1/4 cup Unsweetened Almond Milk (60 g)

1 tsp Butter (5 g)

1.5 tsp Olive Oil (7.5 g)

6 Fresh Sage Leaves

1/4 tsp Vanilla Extract

Salt & Pepper to taste

PREPARATION

  • 1

    Season the pork tenderloin generously with salt and pepper. Preheat a non-stick skillet over medium-high heat.

  • 2

    Add 1/2 teaspoon of olive oil to the skillet and sear the pork tenderloin on all sides until a golden crust forms, about 2-3 minutes per side. Reduce heat and cook until the internal temperature reaches 145°F (about 8-10 minutes total). Let rest before slicing.

  • 3

    Meanwhile, steam the cauliflower until tender, approximately 8-10 minutes.

  • 4

    In a small pan, warm the remaining olive oil along with the butter and vanilla extract for a few seconds. Transfer the steamed cauliflower to a blender, add the warmed butter mixture and almond milk, then blend until smooth. Adjust seasoning with salt and pepper.

  • 5

    For the crispy sage, heat a dry pan over medium heat and quickly fry the sage leaves until crisp, about 30 seconds per side. Remove and place on a paper towel to drain.

  • 6

    Plate a serving of the creamy vanilla cauliflower puree, slice the pork tenderloin into medallions and arrange over the puree. Garnish with crispy sage leaves and serve immediately.