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Pork Tenderloin With Mashed Cauliflower

A deliciously tender, pork loin in a wonderful marinade!
Servings 6


  • 2-3 pound tenderloin (total weight)
  • 1/4 cup olive oil
  • 1/4 cup coconut aminos (or gluten free soy sauce)
  • 1 heaping tsp clove garlic, minced
  • 3 tbsp Dijon mustard
  • black pepper to taste

Mashed Cauliflower

  • 2 small cauliflower heads (or 1 large)
  • 3 tbsp butter
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • Slice pork tenderloins into large hunks. Beat meat with a meat tenderizer. Place in a bowl or ziplock bag and add marinade. This is even a great recipe to let set up to overnight.
    To a hot grill with the back burners off, cook pork 3-4 minutes each side. Transfer to the unlit back burners and cook additional 5-10 minutes until done.
    Meanwhile, steam cauliflower florets until tender. Drain. Add butter, chicken stock, cream and spices to pot. Add drained cauliflower back to pot and mash. I like to use my stick blender but regular potato mashed will work just fine. Taste for salt. Enjoy!