Herb-Crusted Pork Tenderloin with Cauliflower Mash and Toasted Olives

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the pork tenderloin dry with paper towels and season it with half of the salt and half of the black pepper.

2. 2

   In a small bowl, mix 1 tablespoon olive oil, Dijon mustard, minced garlic, parsley, thyme, lemon zest, smoked paprika, and 20 g (about 1/4 cup) of the Parmesan cheese until a paste forms.

3. 3

   Coat the pork tenderloin all over with the herb-mustard mixture, pressing gently so it adheres well.

4. 4

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

5. 5

   Transfer the skillet to the oven and roast the pork tenderloin for 14 to 18 minutes at 220°C / 425°F, or until the center reaches 63°C / 145°F. Remove from the oven and let it rest for 8 minutes before slicing.

6. 6

   While the pork roasts, place the cauliflower, the remaining garlic clove, chicken broth, and a pinch of salt in a saucepan. Cover and cook over medium heat for 10 to 12 minutes, until the cauliflower is very tender.

7. 7

   Drain the cauliflower well and transfer it to a food processor or blender. Add the cream cheese, butter, lemon juice, remaining salt, and remaining black pepper. Blend until smooth. Stir in the remaining Parmesan cheese and adjust seasoning if needed.

8. 8

   In a small skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the green olives and cook for 2 to 3 minutes, stirring, until lightly toasted and fragrant.

9. 9

   Slice the pork tenderloin into medallions. Serve over the cauliflower mash and finish with the toasted olives on top.