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14Ingredients
30Minutes
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Description
A savory pork tenderloin dish with cauliflower and parsnips.
Ingredients
US|METRIC
6 SERVINGS
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Directions
- Make cauliflower-parsnip puree: Place cauliflower and parsnips in a medium sauce pan. Cover with water. Bring to a boil and simmer until vegetables are tender. Drain well. Transfer to a blender. Add salt, pepper, butter and cream cheese. Blend until smooth. Season with more salt and pepper if needed. Set aside.
- Make the pork tenderloin: Preheat oven to 400 degrees F. Place rack in the middle. Trim tenderloin of silver skin and fat. Pierce with a fork or blade tenderizer a few times.
- In a bowl combine salt, pepper, garlic powder, fresh thyme, savory seasoning and ground coriander. Rub them into the meat until evenly coated.
Reviews(3)

Amanda Williams 3 years ago
I didn’t make the parsnip purée but the pork tenderloin turned out perfect. It wasn’t cooked through based on the time in the recipe but I cooked it for about 15 min longer in the oven and it came out perfect. Family loved it.