Huckleberry-Glazed Pork Tenderloin with Creamy Cauliflower Purée

Ingredients

2 lbs Hoagland Meat Pork Loin 

1 cup Orange juice

4 ea Garlic cloves, chopped

2 oz Olive oil

2 tbsp Fresh thyme

2 tbsp Fresh rosemary

2 tbsp Kosher salt

2 tbsp Black pepper

10 ea Fresh mint leaves

To taste Huckleberry syrup (for drizzling)

1 head Purple cauliflower

1 clove Whole roasted garlic

1 cup Heavy cream

1 cup Milk

1 stick Butter

1.5 tbsp Kosher salt

1 tsp Black pepper

Hoagland Meat

Directions 

PREP TIME: 3 HOURS; COOK TIME : 30 MINUTES; SERVES 4-5 PEOPLE

Step 1: Marinate the Pork Tenderloins

1. In a large Ziplock bag, combine the orange juice, chopped garlic, olive oil, thyme, rosemary, salt, and pepper.
2. Season the pork tenderloins directly, then place them in the bag with the marinade.
3. Seal the bag, toss to coat the meat, and let marinate in the fridge for at least 2 hours.

Step 2: Prepare the Cauliflower Puree

1. Core the cauliflower and cut it into bite-sized pieces.
2. In a pot, bring the heavy cream, milk, and butter to a slow simmer.
3. Add the cauliflower to the pot and cook until fork-tender, about 15-20 minutes.

Step 3: Roast Garlic

1. Preheat the oven to 350°F (175°C).
2. Place the peeled garlic cloves in a small oven-safe dish, submerging them in olive oil.
3. Roast for about 25 minutes or until golden in color, then set aside.

Step 4: Sear the Pork Tenderloins

1. Remove the tenderloins from the marinade.
2. Heat a large pan over high heat, then sear each side of the tenderloins for about 2 minutes per side until golden (4 sides total).
3. Let the tenderloins rest for 15 minutes before proceeding.

Step 5: Cook the Pork Tenderloins

1. Place the rested tenderloins in a roasting pan.
2. Cook in the oven until the internal temperature reaches 145°F for medium (slightly pink) or 155°F for well-done. Check the temperature after 10 minutes to ensure proper doneness.
3. Once done, let the pork rest again for 10 minutes before slicing.

Step 6: Finish the Cauliflower Puree

1. Once the cauliflower is tender, transfer it to a blender along with half of the cooking liquid and the roasted garlic.
2. Blend until smooth, adding more liquid as needed to reach your desired consistency.
3. Season with salt and pepper to taste.

Step 7: Plate and Serve

1. On a plate, spread a bed of the cauliflower puree.
2. Slice the pork tenderloins into medallion-sized pieces and shingle 3 pieces over the puree.
3. Drizzle the huckleberry syrup over the pork and garnish with freshly chopped mint.