A savory pork tenderloin dish with cauliflower and parsnips.


  • 1 pound pork tenderloin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 sprigs fresh thyme
  • 1 teaspoon summer savory (or Italian seasoning)
  • 1/2 teaspoon coriander
  • 2 teaspoons vegetable oil (for cooking)
  • 1 head cauliflower (cut into florets)
  • 2 parsnips (medium, peeled)
  • salt
  • pepper
  • 2 tablespoons butter
  • 3 ounces cream cheese


  1. 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.
  2. 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.
  3. In a bowl combine salt, pepper, garlic powder, fresh thyme, savory seasoning and ground coriander. Rub them into the meat until evenly coated.
  4. Heat 1 to 2 teaspoons vegetable oil in oven safe skillet (or cast iron skillet). Add tenderloin and cook until it is evenly browned on all sides (5-6 minutes).
  5. Place in the oven and bake for 15 more minutes, flipping the meat once halfway through.
  6. Bake until the pork's internal temperature reads between 145 degrees F. (medium rare) and 160 degrees F. (medium). Transfer to a cutting board and let it rest 5-10 minutes. Slice and serve alongside the cauliflower-parsnip puree.
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