Herb-Crusted Pork Tenderloin with Roasted Baby Carrots and Garlic Mash

Ingredients (Serves 4)

For the Pork Tenderloin:

• 1.5 to 2 lb. pork tenderloin

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)

• 1 tbsp fresh thyme, chopped (or 1 tsp dried)

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp Dijon mustard (optional for added flavor)

• Zest of 1 lemon (optional, brightens it up!)

For the Roasted Baby Carrots:

• 1 lb. baby carrots

• 1 tbsp olive oil

• Salt & pepper to taste

• 1 tsp honey or maple syrup (optional for caramelization)

• 1/2 tsp thyme or rosemary

For Garlic Mashed Cauliflower OR Potatoes:

Cauliflower Mash:

• 1 large head of cauliflower, cut into florets

• 2 cloves garlic, peeled

• 2 tbsp butter

• 1–2 tbsp cream or milk

• Salt & pepper to taste

• Optional: 1–2 tbsp Parmesan cheese

OR

Potato Mash:

• 2 lbs. Yukon gold or russet potatoes, peeled and chopped

• 3 cloves garlic, peeled

• 4 tbsp butter

• 1/4 cup milk or cream

• Salt & pepper to taste

Instructions

Pork Tenderloin:

1. Preheat oven to 400°F (200°C).

2. Pat the tenderloin dry with paper towels.

3. In a small bowl, mix olive oil, garlic, herbs, mustard, salt, pepper, and lemon zest.

4. Rub mixture all over the pork tenderloin.

5. Place pork on a foil-lined baking sheet or oven-safe skillet. Roast for 25–30 minutes, or until internal temp reaches 145°F (63°C).

6. Rest for 5–10 minutes before slicing.

Roasted Baby Carrots:

1. Toss carrots with olive oil, salt, pepper, herbs, and honey/maple syrup.

2. Spread on a baking sheet and roast at 400°F for 25–30 minutes, stirring halfway through. You can roast them on the same sheet as the pork if there’s room.

Garlic Mashed Cauliflower:

1. Steam or boil cauliflower and garlic until very tender (about 10–12 min).

2. Drain and blend with butter, cream, salt, and pepper until smooth.

Garlic Mashed Potatoes:

1. Boil potatoes and garlic in salted water until fork-tender (about 15–20 min).

2. Drain and mash with butter, milk/cream, salt, and pepper until creamy.