Protein Boost | Pork Tenderloin with Cauliflower ‘Steaks’ & Sweet Potato Mash
Hot Crunchy Jalapeño-Nut Topping
Cooking time
35 minutes
Servings
2/4
Calories
880 /serving
Power up on proteins! Add a meat to your meal with our Protein Boost option. This scrumptious way to prepare cauliflower takes a southwestern turn. After you’ve sliced it into hearty ‘steaks’ and roasted it to tender perfection, smothered in a quick aioli, lay it over a welcoming bed of silky sweet potato mash. Drizzle on the pièce de résistance: a crunchy, spicy, tangy and sweet topping combining fresh jalapeño with roasted pepper, lime, honey and roasty toasty cashews. Mouth-watering slices of pork tenderloin bump up the protein and the pleasure. You’ve got to taste it to believe it.
We will send you:
- 340g Pork tenderloin (high-protein serving)
- 450g Sweet potatoes
- 2 Garlic cloves
- 1 Jalapeño pepper
- 1 Lime
- 1 Head of cauliflower
- 60ml Mayonnaise
- 1 Roasted pepper
- 25g Roasted cashews
- 7g Honey
- 9g Southwestern Kick spices (sea salt, smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Cashews, Eggs, Milk
You will need:
Medium pot
Strainer
Peeler
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Basting brush
Parchment paper
Medium oven-safe pan
Total Fat
46 g
Saturated Fat
9 g
Sodium
980 mg
Total Carb
75 g
Sugars
19 g
Protein
50 g
Fibre
16 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Mince the garlic. In a small bowl, make the aioli by combining the mayo, garlic and ⅔ of the spices. Remove the bottom ½ inch of the cauliflower stem; cut the head into 1 ½ inch slices, keeping the 2 middle pieces as intact as possible. Cut the outer pieces into florets.
Roast the cauliflower
Arrange the cauliflower on a lined sheet pan. Drizzle with oil and season with S&P. Brush with the aioli and roast, 20 to 25 min., until browned and tender.
Cook the pork
Meanwhile, pat the pork dry with paper towel; season with S&P. In a medium, oven-safe pan, heat a generous drizzle of oil on medium. Add the pork* and cook, turning occasionally, 4 to 6 min., until seared. Transfer to the oven and roast, turning halfway, 8 to 12 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the mash
Meanwhile, peel and medium-dice the sweet potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Make the jalapeño-nut topping
Meanwhile, small-dice the roasted pepper. Roughly chop the cashews. Halve and core the jalapeño lengthwise; finely chop. Halve the lime; juice ½ and quarter the remaining ½. In a second small bowl, combine the roasted pepper, cashews, jalapeño, lime juice, honey, a drizzle of oil, the remaining spices and S&P.
Plate your dish
Divide the mash between your plates. Top with the cauliflower, pork and jalapeño-nut topping. Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
