Cocoa-Cinnamon Pork Tenderloin with Sautéed Red Cabbage and Rustic Cauliflower Mash

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   In a small bowl, mix the unsweetened cocoa powder, ground cinnamon, smoked paprika, ground cumin, 1/2 teaspoon salt, black pepper, and Dijon mustard until an aromatic paste forms.

3. 3

   Pat the pork tenderloin dry with paper towels and rub it all over with the cocoa-spice mixture.

4. 4

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2 to 3 minutes per side until lightly browned.

5. 5

   Transfer the skillet to the oven and roast the pork for 14 to 18 minutes at 200 °C / 400 °F, or until cooked to your preferred doneness. Remove and let it rest for 8 minutes before slicing.

6. 6

   While the pork cooks, place the cauliflower in a pot with water and a pinch of salt. Bring to a boil, reduce to medium heat, and cook for 12 to 15 minutes until very tender. Drain well.

7. 7

   Mash or blend the hot cauliflower with 1 tablespoon olive oil, 2 tablespoons of the vegetable broth, and 1/4 teaspoon salt until you get a rustic mash. Keep warm.

8. 8

   Heat the remaining 1 tablespoon olive oil in another large skillet over medium heat. Add the yellow onion and cook for 3 minutes. Stir in the garlic and cook 30 seconds more.

9. 9

   Add the red cabbage, apple cider vinegar, the remaining vegetable broth, and 1/4 teaspoon salt. Cook for 8 to 10 minutes, stirring, until the cabbage is tender but still slightly firm.

10. 10

    Slice the pork tenderloin into medallions. Serve a base of rustic cauliflower mash, add the sautéed red cabbage on the side, and arrange the pork medallions on top or alongside. Finish with chopped fresh parsley.