Pork Tenderloin with Piquillo Pepper, Almond and Saffron Sauce over Cauliflower Couscous and Sautéed Asparagus

Instructions

1. 1

   1. Pat the pork tenderloin dry with paper towels and season it all over with salt, black pepper, and garlic powder.

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   2. Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the tenderloin for 2 to 3 minutes per side until well browned.

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   3. Transfer the skillet to a preheated oven at 200 °C / 400 °F and roast the tenderloin for 12 to 15 minutes, or until the center reaches 63 °C / 145 °F. Remove the meat, loosely cover, and let it rest for 8 minutes.

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   4. While the pork rests, make the sauce. In a medium saucepan, heat 15 ml (1 tbsp) olive oil over medium heat. Add the shallot and cook for 3 minutes until softened.

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   5. Stir in the piquillo peppers and cook for 2 minutes. Add the ground almonds and stir for 30 seconds so they lightly toast.

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   6. Pour in the white wine and let it reduce for 2 minutes. Add the chicken broth and saffron threads, then simmer gently for 4 minutes.

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   7. Blend the mixture until smooth. Return it to the heat, add the heavy cream, and adjust with salt and pepper. Cook 2 more minutes until silky.

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   8. For the cauliflower couscous, heat another large skillet with 15 ml (1 tbsp) olive oil and the butter over medium heat. Add the asparagus and sauté for 3 minutes.

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   9. Add the riced cauliflower, lemon zest, and lemon juice. Cook for 4 to 5 minutes, stirring, until the cauliflower is tender but not wet. Add the fresh parsley and a pinch of salt.

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    10. Slice the pork tenderloin into medallions. Serve a bed of cauliflower couscous with asparagus, top with the pork, and finish with the hot piquillo, almond, and saffron sauce.