Ruby Cherry-Balsamic Pork Tenderloin with Creamy Parsnip-Cauliflower Puree & Crispy Sage

Ingredients

• 1 lb Pork Tenderloin
• 3 tbsp Avocado Oil
• 1 tsp Sea Salt
• 0.5 tsp Black Pepper
• 0.5 tsp Garlic Powder
• 1 cup Fresh Cherries
• 0.25 cup Balsamic Vinegar
• 1 small Shallot
• 1 tsp Fresh Thyme Leaves
• 0.75 cup Chicken Broth
• 2 medium Parsnips
• 0.5 head Cauliflower Florets
• 2 cloves Garlic Cloves
• 1 tbsp Ghee or Avocado Oil
• 0.25 tsp White Pepper
• 8 leaves Fresh Sage Leaves
• 2 tbsp Toasted Pecans

Instructions

1. Preheat oven to 400°F (200°C). On a baking sheet, toss chopped parsnips, cauliflower florets, and smashed garlic cloves with 1 tablespoon of avocado oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Roast for 20-25 minutes, or until vegetables are very tender and slightly caramelized.
2. While vegetables roast, prepare the pork. Pat the pork tenderloin dry and season generously with 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and garlic powder.
3. Heat 1 tablespoon of avocado oil in a large oven-safe skillet over medium-high heat. Once shimmering, sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side (total 6-8 minutes). Transfer the skillet to the preheated oven and continue cooking for 5-10 minutes, or until the internal temperature reaches 145°F (63°C). Remove from oven, transfer pork to a cutting board, tent loosely with foil, and let rest for at least 5 minutes.
4. While pork rests, prepare the cherry-balsamic glaze. In the same skillet (or a small saucepan) over medium heat, add 1/2 tablespoon of avocado oil. Sauté minced shallot for 2-3 minutes until softened. Add pitted cherries, balsamic vinegar, 1/4 cup chicken broth, and fresh thyme. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the sauce has reduced and thickened to a glaze consistency. Season with a pinch of black pepper.
5. For the parsnip-cauliflower puree: Transfer the roasted vegetables from the baking sheet to a food processor or high-speed blender. Add 1/2 cup chicken broth, ghee (or 1/2 tablespoon avocado oil), 1/2 teaspoon sea salt, and white pepper. Process until completely smooth and creamy. Adjust seasoning to taste.
6. For crispy sage: In a small skillet, heat the remaining 1/2 tablespoon of avocado oil over medium heat. Fry the fresh sage leaves for 30-60 seconds per side until crispy. Remove with tongs and drain on a paper towel.
7. To serve, slice the rested pork tenderloin into thick medallions. Spoon a generous portion of the creamy parsnip-cauliflower puree onto each plate. Arrange the pork medallions over or next to the puree. Drizzle generously with the ruby cherry-balsamic glaze and garnish with crispy sage leaves and optional toasted pecans.

Nutrition (per serving)