Seared Pork Tenderloin with Creamy Cauliflower Mash and Tangy Herb Gremolata

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

Seared Pork Tenderloin with Creamy Cauliflower Mash and Tangy Herb Gremolata

YOUR SOLIN GENERATED RECIPE

Seared Pork Tenderloin with Creamy Cauliflower Mash and Tangy Herb Gremolata

Enjoy a delightful plate featuring succulent seared pork tenderloin paired with a velvety cauliflower mash and a burst of freshness from a tangy herb gremolata. This dish offers a balance of lean protein, creamy texture, and vibrant citrus-herb accents for a gourmet yet wholesome meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

362kcal
Protein
39.0g
Fat
20.7g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Pork Tenderloin

1 cup Cauliflower Florets

1/4 cup Unsweetened Almond Milk

1 tablespoon Butter

1 teaspoon Olive Oil

1 clove Garlic

2 tablespoons Fresh Parsley

1 teaspoon Lemon Zest

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the pork tenderloin dry and season lightly with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2-3 minutes per side. Lower heat, cover, and cook until the internal temperature reaches 145°F, about 8-10 minutes total. Let rest for a few minutes before slicing.

  • 3

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

  • 4

    In a blender or using a hand masher, combine the steamed cauliflower, unsweetened almond milk, and butter. Blend or mash until smooth and creamy. Season with salt and pepper to taste.

  • 5

    Prepare the gremolata by finely mincing the garlic and chopping the fresh parsley. Stir these together with the lemon zest in a small bowl.

  • 6

    To serve, plate a generous portion of the cauliflower mash, top with sliced pork tenderloin, and finish with a sprinkle of the tangy herb gremolata over the top.

Seared Pork Tenderloin with Creamy Cauliflower Mash and Tangy Herb Gremolata

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

Seared Pork Tenderloin with Creamy Cauliflower Mash and Tangy Herb Gremolata

YOUR SOLIN GENERATED RECIPE

Seared Pork Tenderloin with Creamy Cauliflower Mash and Tangy Herb Gremolata

Enjoy a delightful plate featuring succulent seared pork tenderloin paired with a velvety cauliflower mash and a burst of freshness from a tangy herb gremolata. This dish offers a balance of lean protein, creamy texture, and vibrant citrus-herb accents for a gourmet yet wholesome meal.

NUTRITION

362kcal
Protein
39.0g
Fat
20.7g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Pork Tenderloin

1 cup Cauliflower Florets

1/4 cup Unsweetened Almond Milk

1 tablespoon Butter

1 teaspoon Olive Oil

1 clove Garlic

2 tablespoons Fresh Parsley

1 teaspoon Lemon Zest

PREPARATION

  • 1

    Pat the pork tenderloin dry and season lightly with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2-3 minutes per side. Lower heat, cover, and cook until the internal temperature reaches 145°F, about 8-10 minutes total. Let rest for a few minutes before slicing.

  • 3

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

  • 4

    In a blender or using a hand masher, combine the steamed cauliflower, unsweetened almond milk, and butter. Blend or mash until smooth and creamy. Season with salt and pepper to taste.

  • 5

    Prepare the gremolata by finely mincing the garlic and chopping the fresh parsley. Stir these together with the lemon zest in a small bowl.

  • 6

    To serve, plate a generous portion of the cauliflower mash, top with sliced pork tenderloin, and finish with a sprinkle of the tangy herb gremolata over the top.