Pork Medallions Braised in Rustic Tomato Sauce & a side of Rosemary-Garlic Mashed Cauliflower

Ingredients

• 1 lb pork tenderloin, cut into ¼-inch thick slices
• ½ tsp salt, divided
• ¼ tsp pepper
• 2 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

• ½ onion, chopped
• 1 clove garlic, minced
• 1 tsp dried rosemary
• 1 Tbsp avocado oil
• ½ cup organic chicken broth
• 1 (12-oz) pkg cauliflower florets
• ¼ tsp salt
• ¼ tsp pepper

Instructions

Sprinkle pork with ¼ 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 1 Tbsp hot oil in skillet 8 minutes or until browned and tender. Return pork to skillet; add garlic, tomatoes, olives, oregano, and ¼ tsp salt. Cook 15 minutes or until sauce is thickened. Serve over Rosemary-Garlic Mashed Cauliflower recipe, and sprinkle with basil.  

Sauté onion, garlic, and rosemary in hot oil in a large skillet over medium-high heat 4 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 with a potato masher; stir in salt and pepper.