Pre-heat oven to 425'° and line a baking sheet with tin foil. Place the pork tenderloin on the tin foil.
While waiting for the oven to heat, fill a large stock pot with 10 cups of water, and bring the water to a boil.
By now your oven will be pre-heated, add the pork tenderloin to the oven. Cook at 425'° for 30 minutes. Once the pork has cooked for 30 minutes check to ensure that the internal temp has reached 155'°F. Then remove the pork from the oven and allow to rest for 5 minutes.
While the pork is cooking, cut cauliflower, peel your carrots, chop your red onions, and dice your chives.
Once the water in your large stock pot is boiling add the caulflower to the pot. Cook the cauliflower at a boil for 8-10 minutes, until fork tender.
While the cauliflower is cooking place the: cheese, milk, 1 tbsp of butter, chives and half of the: garlic powder, black pepper, and salt into a blender. Leave there until the cauliflower is cooked.
While the pork is cooking and the cauilfower is boiling; begin working on your carrots and onions. Heat a large saute pan to medium low heat. Add 1 tbsp of butter to the pan, once the butter has stated to melt add the onions and carrots to the pan. Season with the remaining pepper, garlic powder, and salt. Cook, tossing every minute or so for 6-8 minutes. Just enough to soften the carrots and the onions.
By now the pork should be pulled out of the oven and resting.
The cauliflower should also be fork tender. Strain the water from the cauliflower and add the cauliflower to the blender. Blend on medium speed for 60-90 seconds, stopping to scrap the sides down if needed. Blend until smooth and creamy.
Plate by first spreading a large scoop of cauliflower onto your plate. Then top with your carrots and onions. Slice your pork and fan a few slices out ontop of everything.
Serve and enjoy. Or portion out into your meal prep containers to enjoy later.
Macro Nutrition
Nutrition Facts
Pork Tenderloin with Rainbow Carrots
Amount Per Serving
Calories 350Calories from Fat 122
% Daily Value*
Fat 13.5g21%
Saturated Fat 7.1g44%
Trans Fat 0g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.4g
Cholesterol 86.5mg29%
Sodium 1165.6mg51%
Potassium 459.9mg13%
Carbohydrates 24.6g8%
Fiber 5.8g24%
Sugar 11.8g13%
Protein 33.5g67%
Vitamin A 140.4IU3%
Vitamin C 18.4mg22%
Calcium 98mg10%
Iron 11.8mg66%
* Percent Daily Values are based on a 2000 calorie diet.