Rosemary-Garlic Pork Tenderloin with Roasted Carrots and Creamy Cauliflower Purée

01 Mar Rosemary-Garlic Pork Tenderloin with Roasted Carrots and Creamy Cauliflower Purée

This cozy, heart-warming March dish leans into grounding winter flavors while keeping things light, clean, and deeply nourishing. Tender rosemary-garlic pork provides high-quality protein, while antioxidant-rich carrots and velvety cauliflower purée support blood sugar balance and metabolic health during the colder months.

INGREDIENTS:

Rosemary-Garlic Pork Tenderloin

• 1½ lbs Pork Tenderloin
• 1 Tbsp Olive Oil or Avocado Oil
• 2 Garlic Cloves, minced
• 1 Tbsp Fresh Rosemary, finely chopped
• 1 tsp Fresh Thyme (or ½ tsp dried)
• ½ tsp Sea Salt
• ¼ tsp Black Pepper
  

Roasted Carrots

• 4 Large Carrots, peeled and sliced on the bias
• 1 Tbsp Olive Oil
• ½ tsp Ground Cumin
• ¼ tsp Sea Salt
• ¼ tsp Black Pepper
  

Creamy Cauliflower Purée

• 1 Large Head Cauliflower, chopped
• 1 Tbsp Ghee or Olive Oil
• ¼ cup Full-Fat Coconut Milk
• 1 Garlic Clove, roasted or sautéed
• Sea Salt to taste

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INSTRUCTIONS:

Prepare the Rosemary-Garlic Pork

1. Combine olive oil, garlic, rosemary, thyme, salt, and pepper in a small bowl.
2. Rub mixture evenly over the pork tenderloin. Let marinate for at least 20 minutes or up to 2 hours in the refrigerator.
3. Preheat oven to 400°F.
4. Heat an oven-safe skillet over medium-high heat. Sear pork on all sides until lightly browned, about 2–3 minutes per side.
5. Transfer skillet to the oven and roast for 12–15 minutes, or until internal temperature reaches 145°F.
6. Remove from oven and let rest for 5–10 minutes before slicing.
   

Roast the Carrots

1. Toss sliced carrots with olive oil, cumin, salt, and pepper.
2. Spread evenly on a baking sheet and roast at 400°F for 18–22 minutes, stirring once, until tender with caramelized edges.
   

Make the Cauliflower Purée

1. Steam cauliflower florets until very tender, about 10–12 minutes.
2. Transfer to a food processor or blender.
3. Add ghee, coconut milk, roasted garlic, and salt.
4. Blend until smooth and creamy, adding a splash of warm water if needed to reach desired consistency.

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Assemble and Serve:

Spoon cauliflower purée onto each plate, top with sliced rosemary-garlic pork tenderloin, and serve alongside roasted carrots.
Finish with a drizzle of olive oil and a sprinkle of fresh herbs for a comforting, balanced winter meal.