Spiced Pork Tenderloin with Cauliflower Pilaf, Green Beans, and Lemon Yogurt Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the pork tenderloin dry and cut it into thick medallions if not already portioned.

2. 2

   In a small bowl, mix 1 tablespoon olive oil, sweet paprika, ground cumin, dried oregano, 1 teaspoon Dijon mustard, half of the salt, and the black pepper. Rub this mixture over the pork.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the pork for 2 minutes per side until nicely colored.

4. 4

   Transfer the skillet to the oven and cook the pork for 8 to 10 minutes at 220 °C / 425 °F, until tender. Remove from the oven and let rest for 5 minutes.

5. 5

   While the pork cooks, make the sauce: combine the plain Greek yogurt, lemon juice and zest, 1 teaspoon Dijon mustard, half of the chopped parsley, and a pinch of salt in a bowl. Set aside.

6. 6

   Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring, until golden. Remove and set aside.

7. 7

   In another large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and mushrooms and sauté for 4 more minutes.

8. 8

   Add the riced cauliflower to the skillet with the onion, garlic, and mushrooms. Cook for 5 minutes, stirring often, until tender but fluffy. Add the remaining salt and some of the remaining parsley.

9. 9

   Cook or sauté the green beans in a skillet or saucepan with a splash of water for 4 to 5 minutes until crisp-tender. Drain if needed and toss with the rest of the parsley.

10. 10

    Serve a bed of cauliflower pilaf on each plate. Top with the pork medallions, add the green beans on the side, spoon over or serve alongside the lemon yogurt sauce, and finish with the toasted almonds.