Maple-Kissed Pork Tenderloin with Tuscan Cauliflower Cream Fusilli

Ingredients

• 10 ounce Pork Tenderloin
• 2 tablespoon Olive Oil
• 1 tablespoon Whole Grain Dijon Mustard
• 1 teaspoon Pure Maple Syrup
• 1 teaspoon Apple Cider Vinegar
• 0.5 teaspoon Smoked Paprika
• 0.25 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 4 ounce Chickpea Fusilli
• 1 Shallot 1 Shallot
• 2 cloves Garlic
• 1.5 cup Cauliflower Florets
• 0.5 cup Unsweetened Almond Milk
• 2 tablespoon Nutritional Yeast
• 0.25 teaspoon Dried Thyme
• 0.5 cup Fresh Spinach
• 2 tablespoon Sun-dried Tomatoes
• 2 tablespoon Fresh Basil
• 1 tablespoon Toasted Pumpkin Seeds

Instructions

1. Prepare the Pork: Pat the pork tenderloin dry. In a small bowl, whisk together 1 tablespoon of olive oil, whole grain Dijon mustard, maple syrup, apple cider vinegar, smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
2. Cook the Pasta and Cauliflower: Bring a pot of salted water to a boil. Add the chickpea fusilli and cook according to package directions until al dente. At the same time, steam the cauliflower florets until very tender (about 8-10 minutes). Drain the pasta and set aside. Keep the steamed cauliflower warm.
3. Sear and Glaze Pork: Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side. Reduce heat to medium, brush the prepared maple-mustard glaze generously over the pork. Cook, turning occasionally, for another 8-10 minutes, or until an internal temperature of 145°F (63°C) is reached. Remove from heat, tent with foil, and let rest for 5 minutes.
4. Make the Cauliflower Cream Sauce: In the same skillet (or a clean one), sauté the diced shallot over medium heat for 2-3 minutes until softened. Add the minced garlic and dried thyme, cooking for another minute until fragrant. Transfer the sautéed shallots and garlic to a blender, add the steamed cauliflower, unsweetened almond milk, nutritional yeast, a pinch of salt, and black pepper. Blend until completely smooth and creamy. If too thick, add a splash more almond milk.
5. Assemble the Pasta: Return the smooth cauliflower cream sauce to the skillet over low heat. Add the cooked chickpea fusilli, fresh spinach, and thinly sliced sun-dried tomatoes. Toss gently until the spinach wilts and everything is well combined and heated through. Taste and adjust seasoning as needed.
6. Serve: Slice the rested pork tenderloin into medallions. Divide the creamy chickpea fusilli between two plates. Top each serving with sliced pork tenderloin. Garnish generously with fresh basil and toasted pumpkin seeds. Serve immediately.

Nutrition (per serving)