Pork Tenderloin with Apples, Mashed Cauliflower and Sauteed Spinach with Garlic

Ingredients

• 1 large head Cauliflower (About 2 lbs or 900g, cut into florets)
• 4 tbsp Unsalted Butter (Cut into pieces)
• 2 oz Cream Cheese (Full-fat, softened)
• 0.25 cup Heavy Cream
• 2 cloves Garlic (Minced)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Chives (Chopped, for garnish)

Instructions

1. 1

   Prepare the Cauliflower

   • Wash the cauliflower head thoroughly. Remove the outer leaves and the tough central core.
   • Chop the cauliflower into uniform, medium-sized florets to ensure even cooking.
2. 2

   Steam the Cauliflower

   • Place a steamer basket in a large pot with about 1-2 inches of water, ensuring the water level is below the basket.
   • Bring the water to a rolling boil over medium-high heat.
   • Add the cauliflower florets to the steamer basket, cover the pot, and steam for 10-15 minutes.
   • The cauliflower is ready when it is very tender and can be easily pierced with a fork.
   • Drain the cauliflower extremely well. You can even pat it dry with paper towels to remove all excess moisture, which is crucial for a creamy, non-watery mash.
3. 3

   Blend the Ingredients

   • Transfer the hot, well-drained cauliflower to the bowl of a food processor or a high-powered blender.
   • Add the unsalted butter, softened cream cheese, heavy cream, minced garlic, salt, and black pepper.
   • Secure the lid and blend on high for 1-2 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy.
   • Be careful not to over-blend, as this can make the texture gummy.
4. 4

   Garnish and Serve

   • Taste the mash and adjust the seasoning with more salt and pepper if needed.
   • Transfer the mashed cauliflower to a serving bowl.
   • Garnish with freshly chopped chives and serve immediately while hot.

Ingredients

• 450 g Fresh Spinach (About 1 lb, washed and thoroughly dried)
• 2 tbsp Extra Virgin Olive Oil
• 4 cloves Garlic (Thinly sliced)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.25 tsp Red Chili Flakes (Optional, for a little heat)

Instructions

1. 1

   Heat the olive oil in a large skillet or Dutch oven over medium heat. Once the oil shimmers, add the thinly sliced garlic and red chili flakes (if using).

2. 2

   Sauté the garlic for about 30-60 seconds, stirring constantly, until it becomes fragrant and turns a very light golden color. Do not let it brown, as burnt garlic will taste bitter.

3. 3

   Add the thoroughly dried spinach to the skillet. The pan will be very full. If necessary, add the spinach in 2-3 batches, allowing the first batch to wilt down for about 30 seconds before adding the next.

4. 4

   Using tongs, gently toss the spinach to coat it with the garlic-infused oil. Continue to toss until all the spinach has wilted and turned a vibrant green, which should take about 2-3 minutes.

5. 5

   Remove the skillet from the heat immediately to prevent overcooking. Squeeze out any excess liquid if you prefer a drier consistency. Season with salt, black pepper, and fresh lemon juice. Toss one last time and serve immediately.