Baked Herb-Crusted Pork Tenderloin with Garlic Mashed Cauliflower

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork tenderloin coated in a fragrant herb crust, paired with smooth garlic mashed cauliflower for a comforting paleo dinner. This American-inspired paleo recipe (gluten free), ready in about 50 minutes, pairs pork tenderloin, fresh rosemary, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 380 cal/serving

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Ingredients

1.5 lbs pork tenderloin
2 tbsp finely chopped fresh rosemary
2 tbsp finely chopped fresh thyme
4 cloves, minced garlic cloves
3 tbsp divided olive oil
1 large head (about 4 cups) cauliflower florets
1/4 cup unsweetened almond milk
1 1/2 tsp divided sea salt
1 tsp divided black pepper

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Instructions

Step 1: Preheat oven to 400°F. In a small bowl, combine 1 tbsp olive oil, 2 tbsp chopped rosemary, 2 tbsp chopped thyme, 4 minced garlic cloves, 1/2 tsp sea salt, and 1/2 tsp black pepper to make an herb paste.
Step 2: Pat dry 1.5 lbs pork tenderloin and rub the herb mixture evenly over all sides. Heat 1 tbsp olive oil in an ovenproof skillet over medium-high heat and sear pork for 3 minutes per side until golden brown.
Step 3: Transfer skillet to oven and bake pork for 15-20 minutes until internal temperature reaches 145°F. Remove and let rest for 5 minutes before slicing.
Step 4: Meanwhile, steam 4 cups cauliflower florets until very tender, about 10 minutes. Transfer to a food processor, add 1/4 cup unsweetened almond milk, 1 tsp sea salt, 1/2 tsp black pepper, and 1 tbsp olive oil. Pulse until smooth and creamy.
Step 5: Serve sliced pork tenderloin atop garlic mashed cauliflower.