Crispy Pork Tenderloin with Sweet and Salty Maple-Balsamic Glaze and Creamy Cauliflower Mash

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

Crispy Pork Tenderloin with Sweet and Salty Maple-Balsamic Glaze and Creamy Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Crispy Pork Tenderloin with Sweet and Salty Maple-Balsamic Glaze and Creamy Cauliflower Mash

Savor the flavors of tender, crispy pork tenderloin drizzled with a sweet and salty maple-balsamic glaze, paired with a velvety cauliflower mash enriched with creamy Greek yogurt for extra protein. This balanced dish offers a delightful mix of textures and a harmonious blend of savory and tangy, making it an ideal option for a satisfying dinner.

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NUTRITION

331kcal
Protein
41.3g
Fat
8.7g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Tenderloin

1 tsp Olive Oil

1 tsp Maple Syrup

1 tsp Balsamic Vinegar

1 cup Cauliflower

½ cup Nonfat Greek Yogurt

¼ cup Unsweetened Almond Milk

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the pork tenderloin with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat.

  • 3

    Sear the pork on all sides until it develops a crispy, golden-brown crust, about 2-3 minutes per side.

  • 4

    Mix the maple syrup and balsamic vinegar in a small bowl to create the glaze. Brush a thin layer of the glaze over the seared pork.

  • 5

    Transfer the skillet to the preheated oven and roast the pork for about 10-12 minutes, or until the internal temperature reaches 145°F.

  • 6

    Meanwhile, steam the cauliflower until tender, about 8 minutes. Transfer the steamed cauliflower to a blender along with nonfat Greek yogurt and almond milk.

  • 7

    Blend until smooth and creamy, adding salt and pepper to taste. Adjust the consistency with a little extra almond milk if needed.

  • 8

    Slice the rested pork tenderloin and serve it over or beside the creamy cauliflower mash. Drizzle any remaining glaze over the pork for extra flavor.

Crispy Pork Tenderloin with Sweet and Salty Maple-Balsamic Glaze and Creamy Cauliflower Mash

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

Crispy Pork Tenderloin with Sweet and Salty Maple-Balsamic Glaze and Creamy Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Crispy Pork Tenderloin with Sweet and Salty Maple-Balsamic Glaze and Creamy Cauliflower Mash

Savor the flavors of tender, crispy pork tenderloin drizzled with a sweet and salty maple-balsamic glaze, paired with a velvety cauliflower mash enriched with creamy Greek yogurt for extra protein. This balanced dish offers a delightful mix of textures and a harmonious blend of savory and tangy, making it an ideal option for a satisfying dinner.

NUTRITION

331kcal
Protein
41.3g
Fat
8.7g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Tenderloin

1 tsp Olive Oil

1 tsp Maple Syrup

1 tsp Balsamic Vinegar

1 cup Cauliflower

½ cup Nonfat Greek Yogurt

¼ cup Unsweetened Almond Milk

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the pork tenderloin with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat.

  • 3

    Sear the pork on all sides until it develops a crispy, golden-brown crust, about 2-3 minutes per side.

  • 4

    Mix the maple syrup and balsamic vinegar in a small bowl to create the glaze. Brush a thin layer of the glaze over the seared pork.

  • 5

    Transfer the skillet to the preheated oven and roast the pork for about 10-12 minutes, or until the internal temperature reaches 145°F.

  • 6

    Meanwhile, steam the cauliflower until tender, about 8 minutes. Transfer the steamed cauliflower to a blender along with nonfat Greek yogurt and almond milk.

  • 7

    Blend until smooth and creamy, adding salt and pepper to taste. Adjust the consistency with a little extra almond milk if needed.

  • 8

    Slice the rested pork tenderloin and serve it over or beside the creamy cauliflower mash. Drizzle any remaining glaze over the pork for extra flavor.