Pork Loin with Mashed Cauliflower

This is one my go-to dinner or meal prep ideas. It is so tasty and fairly healthy! The pork loin is so flavorful and the mashed cauliflower comes out creamy and delicious. I have already written about this pork recipe but I recently started adding the mashed cauliflower and it complements the pork so well!

Ingredients:
Pork Loin Marinade:
1 package of pork loin (usually comes with two)
1/4 cup of olive oil
1/3 cup of soy sauce
1/3 cup of balsamic
1/4 cup of brown sugar
2 tablespoons of thyme
2 springs or tablespoons of rosemary (I prefer fresh)
Dash of salt and pepper

Mashed Cauliflower:
1 head of cauliflower
3 tablespoons of butter
1/3 cup of milk (I use fat free but my mom uses half and half so you can really use anything as substitute here)
2 tablespoons of crushed garlic (I like mine garlicky but you can use less if you want)

Cooking Instructions:
1. Start by making the marinade - combine the olive oil, soy sauce, balsamic, brown sugar, rosemary, thyme, and salt and pepper.

2. Put the marinade into a baggie with the pork loin and let it marinade. I usually let the pork marinade for a minimum of three hours.

3. Once the pork has marinaded and you are ready to eat. Preheat the oven to 375 degrees.

4. To cook the pork, we like to brown the pork loin in a cast iron skillet. This gives the pork a crusty exterior and some color that provides extra flavor.

NOTE: save the marinade - you will want that for later.

5. Cook in the cast iron pan for about 4 four minutes on each side.

6.  Put the marinade into the pan and put the pork in the oven. This will turn the marinade into a sauce.

7. Cook the pork loin in the oven for about 12 minutes. I can usually tell by poking the pork if it is done. If you touch the pork, it should have a little give to it but mostly be firm.

NOTE: If I am unsure if the pork is done, sometimes I will make a small cut in the middle to peak inside to see if it is done.

NOTE: A little pink is okay but you definitely don't want to make sure the pork is cooked all the way through.

8. After the pork is done cooking, let the pork rest for 10 minutes before slicing or the pork will lose its' juices and become tough.

9. While the pork is cooking, start on the cauliflower. Put some water on the stove to boil.

10. I start by rinsing the cauliflower in the sink, Then start to chop the cauliflower - remove the florets from the stem. The sizes of the pieces doesn't really matter - it will just affect the cooking time of the cauliflower.

11. Once the water has come to a boil, put the cauliflower into the water. Cook the cauliflower in the water for about 10 minutes or until the cauliflower feels mushy when you poke it with a fork.

12. After the cauliflower is done, drain the water from the pot. I usually pour the cauliflower into a colander.

13. Return the cauliflower to the pot, then add the milk, butter, and garlic. 

14. I use an immersion hand blender to blend the cauliflower and make it smooth.

NOTE: you can also use a blender if you don't have an immersion blender.



15. Once the cauliflower is smooth. It is time to assemble your plate!!!

16. Start by cutting the pork.

17. Put the cauliflower mash down on the plate. Then put the pork and sauce on top.

18. BON APPETITE!!!!

This dish isn't too much work to make or clean so it is a huge winner in our house!  I hope you guys enjoy it as well!