Braised Pork in Rustic Tomato Sauce
Rosemary-Garlic Mashed Cauliflower
Ingredients
- 2 pork tenderloins (2 lb), cut into ¼-inch-thick slices
- 1 tsp salt, divided
- ½ tsp pepper
- 3 Tbsp avocado oil, divided
- 1 (8-oz) pkg sliced mushrooms
- 2 cloves garlic, minced
- 1 (28-oz) can whole tomatoes, undrained and chopped
- ½ cup pitted kalamata olives, halved
- 1 tsp dried oregano
- 2 Tbsp chopped fresh basil
Instructions
- Sprinkle pork with ½ tsp each salt and pepper. Cook in 1 Tbsp hot oil in a large, deep skillet over medium-high heat 1 to 2 minutes per side or until browned; remove from skillet, and keep warm.
- Cook mushrooms in 2 Tbsp hot oil in skillet 8 minutes or until browned and tender. Return pork to skillet; add garlic, tomatoes, olives, oregano, and ½ tsp salt. Cook 15 minutes or until sauce is thickened.
- Serve over Rosemary-Garlic Mashed Cauliflower recipe; sprinkle with basil.
Side Dish Ingredients
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tsp dried rosemary
- 2 Tbsp avocado oil
- 1 cup organic chicken broth
- 2 (12-oz) pkg cauliflower florets
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Sauté onion, garlic, and rosemary in hot oil in a large skillet over medium-high heat 5 minutes or until onion is tender, stirring occasionally.
- Add broth and cauliflower. Bring to a boil; reduce heat, cover and simmer 15 minutes or until cauliflower is tender. Remove from heat.
- Mash cauliflower mixture with a potato masher; stir in salt and pepper.
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