Cocoa-Rubbed Pork Tenderloin with Creamy Cauliflower Mash

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

Cocoa-Rubbed Pork Tenderloin with Creamy Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Cocoa-Rubbed Pork Tenderloin with Creamy Cauliflower Mash

Savor a gourmet twist on pork tenderloin with a rich cocoa rub that pairs beautifully with a velvety cauliflower mash and a refreshing arugula salad. This dish balances robust, savory flavors with a hint of sweetness from cocoa, creating an enticing meal that's both indulgent and nutritious.

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NUTRITION

334kcal
Protein
43.1g
Fat
15.8g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Pork Tenderloin

1 tablespoon Unsweetened Cocoa Powder

½ teaspoon Salt

½ teaspoon Black Pepper

1 teaspoon Smoked Paprika

1.5 cups Cauliflower Florets

2 tablespoons Unsweetened Almond Milk

1 teaspoon Butter

1 cup Arugula

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the pork tenderloin dry and season evenly with salt, pepper, and smoked paprika.

  • 3

    In a small bowl, mix the unsweetened cocoa powder with a pinch of salt to create a rub. Coat the pork tenderloin evenly with the cocoa rub.

  • 4

    Sear the pork tenderloin in a hot oven-safe skillet over medium-high heat with a drizzle of olive oil until all sides are browned, about 2 minutes per side.

  • 5

    Transfer the skillet to the preheated oven and roast the pork for about 15-20 minutes or until the internal temperature reaches 145°F. Remove from the oven and let rest.

  • 6

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

  • 7

    Transfer the steamed cauliflower to a blender or food processor, add unsweetened almond milk and butter, then blend until smooth and creamy. Season with a pinch of salt and pepper to taste.

  • 8

    For a fresh side, toss arugula with extra virgin olive oil and a squeeze of lemon if desired.

  • 9

    Slice the rested pork tenderloin and serve alongside a generous helping of creamy cauliflower mash and dressed arugula.

Cocoa-Rubbed Pork Tenderloin with Creamy Cauliflower Mash

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

Cocoa-Rubbed Pork Tenderloin with Creamy Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Cocoa-Rubbed Pork Tenderloin with Creamy Cauliflower Mash

Savor a gourmet twist on pork tenderloin with a rich cocoa rub that pairs beautifully with a velvety cauliflower mash and a refreshing arugula salad. This dish balances robust, savory flavors with a hint of sweetness from cocoa, creating an enticing meal that's both indulgent and nutritious.

NUTRITION

334kcal
Protein
43.1g
Fat
15.8g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Pork Tenderloin

1 tablespoon Unsweetened Cocoa Powder

½ teaspoon Salt

½ teaspoon Black Pepper

1 teaspoon Smoked Paprika

1.5 cups Cauliflower Florets

2 tablespoons Unsweetened Almond Milk

1 teaspoon Butter

1 cup Arugula

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the pork tenderloin dry and season evenly with salt, pepper, and smoked paprika.

  • 3

    In a small bowl, mix the unsweetened cocoa powder with a pinch of salt to create a rub. Coat the pork tenderloin evenly with the cocoa rub.

  • 4

    Sear the pork tenderloin in a hot oven-safe skillet over medium-high heat with a drizzle of olive oil until all sides are browned, about 2 minutes per side.

  • 5

    Transfer the skillet to the preheated oven and roast the pork for about 15-20 minutes or until the internal temperature reaches 145°F. Remove from the oven and let rest.

  • 6

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

  • 7

    Transfer the steamed cauliflower to a blender or food processor, add unsweetened almond milk and butter, then blend until smooth and creamy. Season with a pinch of salt and pepper to taste.

  • 8

    For a fresh side, toss arugula with extra virgin olive oil and a squeeze of lemon if desired.

  • 9

    Slice the rested pork tenderloin and serve alongside a generous helping of creamy cauliflower mash and dressed arugula.