Pork Tenderloin with Hazelnut and Mint Crust, Warm Roasted Carrot-Apricot Sauce, and Lemon Cauliflower Couscous

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 the black pepper.

2. 2

   In a bowl, combine the toasted hazelnuts, breadcrumbs, chopped mint, 1 minced garlic clove, and 1 tablespoon olive oil until the mixture looks sandy and aromatic.

3. 3

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

4. 4

   Brush the tenderloin with Dijon mustard over the top and sides. Press the hazelnut-mint mixture onto the surface to create an even crust.

5. 5

   Place the pork on a baking tray, or keep it in the oven-safe skillet, and roast at 220 °C / 425 °F for 14-18 minutes, or until the center reaches 63 °C / 145 °F. Let it rest for 8 minutes before slicing.

6. 6

   While the pork roasts, place the carrots and shallot on another tray, add 1 tablespoon olive oil and a pinch of salt, and toss well. Roast at 220 °C / 425 °F for 20 minutes, stirring once halfway through.

7. 7

   Transfer the roasted carrots and shallot to a saucepan. Add the chopped dried apricots, the remaining minced garlic clove, the chicken stock, sherry vinegar, and butter. Cook over medium heat for 8 minutes until the apricots are tender.

8. 8

   Blend the carrot-apricot mixture until smooth and silky. Adjust with salt if needed and keep warm.

9. 9

   For the cauliflower couscous, heat a large skillet with the remaining tablespoon of olive oil. Add the green onion and sauté for 1 minute. Stir in the riced cauliflower, lemon zest, lemon juice, and a pinch of salt. Cook for 4-5 minutes, stirring, until tender but still fluffy.

10. 10

    Slice the pork tenderloin into thick medallions. Serve over the lemon cauliflower couscous and finish with the warm roasted carrot-apricot sauce.