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Pork Tenderloin with Rainbow Carrots
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Servings:
4
Author:
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Course:
Main Course
Cuisine:
American
Keywords:
Counting Macros
Meal Planning
Pork Tenderloin
Dinner Recipe
Meal Prepping
Mashed Cauliflower
Rainbow Carrots
🧂 Ingredients
23 oz
Pork Tenderloin
Hormel, Peppercorn
600 g
Cauliflower
cut into large florets, (1 head)
40 g
Dubliner Cheese
white cheddar cheese, freshly shredded (about ½ cup)
4 oz
Fat Free Milk
1 tbsp
Unsalted Butter
8 g
Fresh Chives
diced, (about 3 tbsp)
200 g
Red Onion
roughly chopped, (about ½ an onion)
380 g
Rainbow Carrots
peeled and cut in half (about 1 bunch)
1 tbsp
Unsalted Butter
1 tsp
Garlic Powder
1 tsp
Black Pepper
¼ tsp
Salt
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Instructions
1
Pre-heat oven to 425’° and line a baking sheet with tin foil. Place the pork
tenderloin on the tin foil.
2
While waiting for the oven to heat, fill a large stock pot with 10 cups of
water, and bring the water to a boil.
3
By now your oven will be pre-heated, add the pork tenderloin to the oven. Cook
at 425’° for 30 minutes. Once the pork has cooked for 30 minutes check to ensure
that the internal temp has reached 155’°F. Then remove the pork from the oven
and allow to rest for 5 minutes.
4
While the pork is cooking, cut cauliflower, peel your carrots, chop your red
onions, and dice your chives.
5
Once the water in your large stock pot is boiling add the caulflower to the pot.
Cook the cauliflower at a boil for 8-10 minutes, until fork tender.
6
While the cauliflower is cooking place the: cheese, milk, 1 tbsp of butter,
chives and half of the: garlic powder, black pepper, and salt into a blender.
Leave there until the cauliflower is cooked.
7
While the pork is cooking and the cauilfower is boiling; begin working on your
carrots and onions. Heat a large saute pan to medium low heat. Add 1 tbsp of
butter to the pan, once the butter has stated to melt add the onions and carrots
to the pan. Season with the remaining pepper, garlic powder, and salt. Cook,
tossing every minute or so for 6-8 minutes. Just enough to soften the carrots
and the onions.
8
By now the pork should be pulled out of the oven and resting.
9
The cauliflower should also be fork tender. Strain the water from the
cauliflower and add the cauliflower to the blender. Blend on medium speed for
60-90 seconds, stopping to scrap the sides down if needed. Blend until smooth
and creamy.
10
Plate by first spreading a large scoop of cauliflower onto your plate. Then top
with your carrots and onions. Slice your pork and fan a few slices out ontop of
everything.
11
Serve and enjoy. Or portion out into your meal prep containers to enjoy later.
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