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Smoky Paprika and Garlic Pork Tenderloin with Cauliflower Mash
Original recipe: 4 servings · Prep: 15 min · Cook: 30 min · Total: 45 min
By PowerProteinPlates Editorial TeamPublished Mar 29, 2026 | Updated Oct 5, 2026
American
45 mins
gluten-freemeal-prep-friendlyeasy-recipeswhole-foods
Smoky Paprika and Garlic Pork Tenderloin with Cauliflower Mash. Seasoned pork tenderloin served with cauliflower mash.
Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Difficulty
easy
Cuisine
American
Ingredients
Servings
4
- 1.5 pounds pork tenderloin, trimmed
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 1 medium head cauliflower, cut into florets (about 4 cups)
- 3 cloves garlic, minced
- 1/4 cup unsweetened almond milk or low-fat milk
- 2 tablespoons grass-fed butter or ghee
- Fresh parsley, chopped, for garnish (optional)
Instructions
-
Preheat oven to 400°F (200°C).
-
Mix smoked paprika, garlic powder, onion powder, ground black pepper, and sea salt in a small bowl.
-
Pat pork tenderloin dry with paper towels and rub olive oil all over.
-
Thoroughly coat pork with the spice blend, pressing to adhere on all sides.
-
Heat a large oven-safe skillet over medium-high heat and sear pork for 2-3 minutes per side until browned.
-
Transfer the skillet to the oven and roast for 18-22 minutes or until the internal temperature reaches 145°F (63°C).
-
Meanwhile, steam cauliflower florets until very tender, about 10-12 minutes.
-
Drain cauliflower well and add to a food processor with minced garlic, almond milk, and butter.
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Blend until smooth and creamy; season with salt and pepper to taste.
-
Remove pork from the oven and let rest 5-10 minutes before slicing.
-
Serve sliced pork tenderloin atop the creamy cauliflower mash and garnish with fresh parsley, if desired.
Frequently Asked Questions
- Can I prepare this ahead?
- Follow the storage instructions and keep fresh garnishes or slaw separate.
- Are nutrition claims verified?
- No quantified protein or other nutrition claim has been validated for this recipe.
- Can I substitute ingredients?
- Ingredient changes can alter cooking time, moisture and allergens. Check labels and use the recipe’s doneness cues.
Storage
Cool Smoky Paprika and Garlic Pork Tenderloin with Cauliflower Mash before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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