Pork Tenderloin with Pistachio Orange Crust, Roasted Carrot Cumin Sauce, and Minted Cauliflower Couscous

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots, yellow onion, and 1 garlic clove on a tray. Toss with 1 tablespoon olive oil, 1 teaspoon ground cumin, half of the salt, and some black pepper. Roast for 25 minutes, until the carrots are tender and caramelized.

2. 2

   While the vegetables roast, finely chop the pistachios and combine them in a bowl with the orange zest, parsley, 2 grated garlic cloves, a pinch of salt, and some black pepper.

3. 3

   Pat the pork tenderloin dry with paper towels. Brush it all over with Dijon mustard and coat it with the pistachio mixture, pressing gently so it adheres.

4. 4

   Heat an oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the tenderloin for 1-2 minutes per side, being careful not to burn the crust.

5. 5

   Transfer the skillet to the oven, or move the pork to a baking tray if needed, and roast at 200 °C / 400 °F for 12-15 minutes, until the center is juicy. Remove and let rest for 8 minutes.

6. 6

   Place the roasted carrots, roasted onion, and roasted garlic in a blender with the chicken broth, orange juice, and the remaining 1/2 teaspoon ground cumin. Blend until smooth. For a looser texture, add 1-2 tablespoons hot water. Adjust with salt and black pepper.

7. 7

   Heat a wide skillet with the remaining 1 tablespoon olive oil over medium heat. Add the riced cauliflower, a pinch of salt, and sauté for 4-5 minutes until tender but fluffy. Turn off the heat and fold in the chopped fresh mint.

8. 8

   Slice the pork tenderloin into thick medallions. Serve over a bed of roasted carrot cumin sauce and add the minted cauliflower couscous on the side.