Pork Tenderloin Glazed with Dates and Sherry, with Cauliflower Couscous and Spiced Carrots

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the carrots with 1 tablespoon olive oil, half of the cumin, half of the paprika, and a pinch of salt. Spread on a tray and roast for 25 minutes at 220 °C / 425 °F, stirring halfway through.

2. 2

   Meanwhile, season the pork tenderloin with 1 teaspoon salt, black pepper, and the remaining cumin and paprika.

3. 3

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the tenderloin on all sides for 5 to 6 minutes until well browned.

4. 4

   Add the sliced garlic to the skillet and cook for 30 seconds. Pour in 60 ml (1/4 cup) of the dry sherry, scraping up the browned bits from the pan.

5. 5

   Transfer the skillet to the oven and roast the tenderloin at 200 °C / 400 °F for 12 to 15 minutes, or until juicy and just cooked through. Remove the meat, loosely cover, and let it rest for 8 minutes.

6. 6

   While the pork roasts, place the chopped dates, water, and the remaining 60 ml (1/4 cup) dry sherry in a small saucepan. Cook over medium heat for 5 to 7 minutes until the dates are very soft. Add the 2 chopped garlic cloves and blend until smooth and glossy.

7. 7

   Pour the date sauce into the same skillet used for the pork and cook for 2 minutes over medium heat so it absorbs the pan juices. Adjust salt if needed.

8. 8

   Heat a wide skillet with the remaining tablespoon of olive oil. Sauté the red onion for 3 minutes. Add the riced cauliflower, a pinch of salt, and cook for 4 to 5 minutes until tender but still fluffy. Stir in the sherry vinegar, parsley, and orange zest.

9. 9

   Slice the pork tenderloin into thick medallions. Serve over the cauliflower couscous, arrange the spiced carrots on the side, and spoon over the date and sherry glaze.

10. 10

    Finish with a little extra parsley if desired and serve hot.