Seared Pork Tenderloin with Cherry-Port Pan Sauce, Garlic Mashed Cauliflower & Brown Butter Green Beans

A quick pan sauce built from searing fond is a classic French bistro move that elevates weeknight pork. Sweet cherries and rich port glaze tenderloin, with garlic mashed cauliflower and brown-butter green beans alongside.

Serves 4

Estimate for one serving

• 510 cal
• 42g protein
• 22g carbs
• 26g fat
• 5g fiber

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Ingredients

• 2 (1-lb each) pork tenderloin
• 1 1/2 cups fresh cherries
• 1/2 cup port wine
• 2 tbsp balsamic vinegar
• 1 large shallot
• 5 garlic cloves
• 4 sprigs fresh thyme
• 1 large (about 2.5 lb) cauliflower head
• 5 tbsp unsalted butter
• 1 lb green beans
• 2 tbsp olive oil
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1/3 cup low-sodium chicken broth

Instructions

1. 1Preheat oven to 400°F. Pat pork dry and season generously with salt and pepper.
2. 2Heat olive oil in a large oven-safe skillet over medium-high. Sear pork on all sides until deep golden, about 8 minutes total. Transfer skillet to oven and roast 12–15 minutes until internal temperature reaches 145°F. Rest 8 minutes before slicing.
3. 3Meanwhile, cut cauliflower into florets. Steam or boil until very tender, 10–12 minutes. Drain thoroughly. In a food processor combine cauliflower, butter, garlic cloves, salt, and pepper. Process until silky smooth. Keep warm.
4. 4Trim green beans. In a large skillet melt butter over medium heat. Cook, stirring often, until butter turns nutty brown and fragrant. Add green beans, salt, and pepper. Sauté 6–8 minutes until crisp-tender and lightly blistered. Remove to a plate.
5. 5In the same pan used for pork, heat remaining olive oil over medium. Add finely chopped shallot and remaining garlic cloves; cook 2 minutes. Add pitted and halved cherries, thyme sprigs, port, balsamic, and chicken broth. Simmer vigorously 6–8 minutes until reduced to a glossy sauce that coats a spoon. Remove thyme stems. Swirl in remaining butter. Season with pinch of salt.
6. 6Slice rested pork into medallions. Plate with cauliflower mash, green beans, and generous spoonful of cherry-port sauce over the pork.