Bacon Wrapped Pork Tenderloin with Cauliflower Purée

Bacon Wrapped Pork Tenderloin RubBacon Wrapped Pork TenderloinCauliflower Puree with Milk and GarlicBacon Wrapped Pork Tenderloin with Cauliflower Puree

This dish came about after trying to think of new ways to not only roast up pork tenderloin, but also something to serve it with other than my usual mashed potatoes. I will admit that potatoes in all forms are pretty much my favourite food group, however I do try to limit my consumption of them in favour of healthier veggie dishes. So, since I had half a head of cauliflower in the fridge that I was wanting to use up, I decided to cook and purée it to create a creamy bed for the tenderloin that’s just as tasty and has the same texture as mash. There’s a reason why cauliflower is everywhere right now!

This is a great dish to make when people are coming over, since it presents well and is super fast and easy to throw together. To save even more time, you could even purée the cauliflower ahead of time and leave it warming in the pot for when you need it.

Pork Tenderloin with Cauliflower Purée
(serves 2-4)

1 pork tenderloin, trimmed
5-6 strips of bacon
maple syrup
mustard
2 springs rosemary

half a head of cauliflower
2 cups of milk
3 cloves of garlic
salt and pepper

Prep the tenderloin with a rub made from a dollop of maple syrup, mustard and leaves from a couple of rosemary sprigs, plus some salt and pepper. Wrap tightly with bacon strips (I used about 5) and season again with pepper. Roast on a baking sheet at 500°F for about 20-25 minutes.

While the pork is in the oven, cut up your cauliflower into large florets and place in a large pot with the milk (you can also use almond milk) and crushed garlic cloves, salt and pepper. Bring to a boil, then simmer covered for about 15 minutes. Once cooked through, strain the cauliflower (reserve the liquid) and place in a blender, food processor or use an immersion blender to purée. Add small amounts of milk back in as needed until you reach your desired consistency. To finish, add in about a tablespoon and a half of mustard and mix.

When the pork comes out of the oven, let it cool for about 5 minutes before slicing and plating it on a bed of purée. Garnish with rosemary springs. Enjoy!

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