This might be my new most favorite flavor profile combos ever. Perfectly grilled pork tenderloin, wasabi pureed cauliflower, miso glaze, honey-cider carrots, and served with grilled bok choy. I’m telling you. If you need to impress. You can’t go wrong with this dish.

Ingredients:

2 pork tenderloins

1/4 cup melted butter

1/4 cup miso paste

1/8 cup coconut aminos

1/2 tsp fish sauce

1/8 cup rice wine vinegar

1 clove garlic, minced

1 Tbsp local honey

1 1/2 tsp sesame oil

8 baby carrots

2 Tbsp apple cider vinegar

2 Tbsp honey

1 Tbsp sesame oil

2 pinches of salt

2 small heads of cauliflower or 1 large head

1/4 cup reserved steamed water

1/2 cup butter

1/4 cup creme fraiche

1 tsp wasabi paste

1 tsp salt

1/2 cup chicken stock

grilled bok choy

sliced radish

Directions:

Preheat grill to high.

Place a large cast iron skillet on grill to preheat.

Whisk together melted butter, miso paste, aminos, fish sauce, rice wine vinegar, garlic, 1 Tbsp honey, and 1 1/2 tsp sesame oil. Rub marinade all over the tenderloins.

Rotate tenderloins every 5 minutes, closing the grill after each rotation, for 20 minutes. Remove tenderloins from skillet and set aside to rest for 10 minutes.

Turn heat off, and add chicken stock to marinade. Whisk to combine. Continue whisking occasionally until sauce thickens.

While tenderloin is cooking, toss apple cider vinegar, 2 Tbsp honey, 1 Tbsp sesame oil, and 2 pinches of salt, with baby carrots. Grill until marks appear, then place on top shelf and continue cooking until just fork tender. Slice in half.

Meanwhile, bring a large pot of water to boil.

Remove leaves of cauliflower, and break into pieces. Place in a steamer basket, cover, and place over boiling water. Boil until easily pierced by a fork. Reserve 1/4 cup of the water.

Add cauliflower, water, 1/2 cup butter, 1 tsp salt, creme fraiche, and wasabi to a vitamix or other blender. Purée until smooth.

Place cauliflower purée down on serving plate, top with sliced tenderloin, sliced carrots, grilled bok choy, sliced radishes, and drizzle sauce over the top.

Makes 4 -6 servings, depending on what other dishes, if any, you are serving with.