Salted Date-Glazed Pork Tenderloin with Creamy Cauliflower Mash

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

Salted Date-Glazed Pork Tenderloin with Creamy Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Salted Date-Glazed Pork Tenderloin with Creamy Cauliflower Mash

Savor a beautifully balanced dish featuring succulent pork tenderloin drizzled with a sweet and savory date glaze, paired perfectly with a velvety cauliflower mash accented by a hint of garlic and a drizzle of olive oil. Each bite delivers a harmonious blend of textures and flavors, making it a delightful choice for a nutritious dinner.

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NUTRITION

341kcal
Protein
34.2g
Fat
10.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

150g Pork Tenderloin

1 Medjool Date

1 cup Cauliflower florets

1/4 cup Unsweetened Almond Milk

1/2 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 Garlic Clove

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the pork tenderloin with a pinch of salt and black pepper.

  • 3

    In a small saucepan, combine the Medjool date (chopped) with a splash of water to help it melt into a glaze. Warm over low heat, stirring occasionally until it forms a smooth, sticky sauce.

  • 4

    Brush the pork tenderloin generously with the date glaze, reserving a little for later finishing.

  • 5

    Place the glazed pork on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 145°F. Brush with any remaining glaze halfway through cooking.

  • 6

    While the pork is roasting, steam the cauliflower florets until soft, about 8-10 minutes.

  • 7

    In a blender or food processor, combine the steamed cauliflower, unsweetened almond milk, garlic clove, and a drizzle of olive oil. Blend until creamy, seasoning with a pinch of salt and pepper to taste.

  • 8

    Slice the pork tenderloin and serve over or alongside the creamy cauliflower mash. Enjoy the sweet and savory harmony in every bite!

Salted Date-Glazed Pork Tenderloin with Creamy Cauliflower Mash

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

Salted Date-Glazed Pork Tenderloin with Creamy Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Salted Date-Glazed Pork Tenderloin with Creamy Cauliflower Mash

Savor a beautifully balanced dish featuring succulent pork tenderloin drizzled with a sweet and savory date glaze, paired perfectly with a velvety cauliflower mash accented by a hint of garlic and a drizzle of olive oil. Each bite delivers a harmonious blend of textures and flavors, making it a delightful choice for a nutritious dinner.

NUTRITION

341kcal
Protein
34.2g
Fat
10.5g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

150g Pork Tenderloin

1 Medjool Date

1 cup Cauliflower florets

1/4 cup Unsweetened Almond Milk

1/2 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the pork tenderloin with a pinch of salt and black pepper.

  • 3

    In a small saucepan, combine the Medjool date (chopped) with a splash of water to help it melt into a glaze. Warm over low heat, stirring occasionally until it forms a smooth, sticky sauce.

  • 4

    Brush the pork tenderloin generously with the date glaze, reserving a little for later finishing.

  • 5

    Place the glazed pork on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 145°F. Brush with any remaining glaze halfway through cooking.

  • 6

    While the pork is roasting, steam the cauliflower florets until soft, about 8-10 minutes.

  • 7

    In a blender or food processor, combine the steamed cauliflower, unsweetened almond milk, garlic clove, and a drizzle of olive oil. Blend until creamy, seasoning with a pinch of salt and pepper to taste.

  • 8

    Slice the pork tenderloin and serve over or alongside the creamy cauliflower mash. Enjoy the sweet and savory harmony in every bite!