Mouthwatering Keto German Lunch: Herb-Encrusted Pork Tenderloin with Roasted Vegetables and Garlic Cauliflower Mash

Allergens

Gluten, Dairy

Ingredients

• 1 lb pork tenderloin
• 2 tbsp olive oil
• 1/4 cup fresh herbs (rosemary, thyme, sage)
• Salt and pepper, to taste
• 4 cups mixed seasonal vegetables (carrots, zucchini, Brussels sprouts)
• 1 large head of cauliflower
• 5 cloves garlic
• 1/2 cup heavy cream
• 2 tbsp butter

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, combine fresh herbs and salt and pepper. Set aside.
3. Rub olive oil over the pork tenderloin and coat with the herb mixture.
4. Place the seasoned pork on a baking sheet and bake for 25 minutes or until internal temperature reaches 145°F (63°C). Let rest for 5 minutes.
5. While the pork is cooking, chop vegetables into even sized pieces and toss with olive oil, salt, and pepper. Spread out on a separate baking sheet and roast for 20 minutes.
6. In a large pot, bring water to a boil and cook cauliflower florets until tender, about 8 minutes. Drain well.
7. In the same pot, melt butter over medium heat. Add minced garlic and cook for 1 minute.
8. Stir in cooked cauliflower and heavy cream. Mash until smooth. Season with salt and pepper to taste.
9. Slice pork tenderloin and serve alongside roasted vegetables and garlic cauliflower mash.

Chef’s Insight

For an extra touch, sprinkle some toasted sesame seeds over the dish before serving.

Notes

Be sure to let the pork rest before slicing to ensure juicy, tender results.