"Roasted Pork Tenderloin, Roasted Cauliflower Puree, and Balsamic Glaze is an elegant and flavorful dish that combines succulent, herb-seasoned pork with a creamy, nutty cauliflower puree, all beautifully complemented by a rich and tangy balsamic reduction."
Roasted Pork Tenderloin, Roasted Cauliflower Puree, and Balsamic Glaze
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Prep time: 20mins
Cook time: 40mins
Serves or Makes: 4
Recipe Card
ingredients
For the Roasted Pork Tenderloin
- 2 pounds pork tenderloin
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- to taste salt and ground black pepper
ingredients
For the Roasted Cauliflower Puree
- 1 head of cut into florets cauliflower
- 2 tablespoons extra virgin olive oil
- 2 cloves minced garlic
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- to taste salt and ground black pepper
ingredients
For the Balsamic Glaze
- 1 cup balsamic vinegar
- 2 tablespoons brown sugar
Method
Step 1
Roast the Pork Tenderloin: Preheat your oven to 400°F. Rub the pork tenderloin with extra virgin olive oil. Season it with garlic powder, dried thyme, salt, and ground black pepper. Place the tenderloin in a roasting pan or on a baking sheet. Roast in the oven for 20-25 minutes, until the internal temperature reaches 145°F. Remove the pork from the oven and let it rest for 5-10 minutes before slicing.
Step 2
Prepare the Roasted Cauliflower Puree: Toss cauliflower florets with extra virgin olive oil, salt, and ground black pepper. Spread on a baking sheet and roast in the oven at 400°F for 25 minutes, until they are tender and lightly caramelized. Transfer the roasted cauliflower to a blender or food processor. Add the minced garlic, heavy cream, butter, salt, and ground black pepper. Blend until smooth and creamy. Adjust seasoning if needed.
Step 3
Make the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and brown sugar. Simmer over medium heat until the mixture reduces by half and is thickened into a glaze, about 15-20 minutes. Let the glaze cool slightly; it will thicken more as it cools.
Step 4
Plate and Serve: Cut the rested pork tenderloin into slices. Spoon a generous portion of roasted cauliflower on a plate. Top with a few slices of roasted pork tenderloin. Drizzle balsamic glaze over the pork and around the plate. Garnish with fresh herbs.