Pork Tenderloin Medallions with Creamy Cauliflower Mash🍖 Main

Ingredients

• 1 1/2 lbs pork tenderloin, cut into 1-inch thick medallions
• 1 large head cauliflower, chopped into florets
• 4 tbsp unsalted butter
• 1/4 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and freshly cracked black pepper

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the cauliflower florets and boil until very tender, about 10 to 12 minutes.
2. Step 2: Drain the cauliflower thoroughly. Transfer to a food processor with 3 tbsp butter, heavy cream, garlic powder, salt, and pepper. Blend until completely smooth. Keep warm.
3. Step 3: Season the pork medallions generously on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
4. Step 4: Sear the pork medallions for 3 to 4 minutes per side until a deep brown crust forms and the internal temperature reaches 145°F. Remove to a plate to rest.
5. Step 5: Deglaze the hot skillet with the chicken broth, whisking in the Dijon mustard. Let it simmer and reduce for 2 minutes, then swirl in the remaining 1 tbsp of butter.
6. Step 6: Spoon a generous portion of the creamy cauliflower mash onto each plate, top with the rested pork medallions, and drizzle the Dijon pan sauce over everything.