1 pound pork tenderloin, cut crosswise into 1/2-inch medallions
Salt and ground black pepper
1 tablespoon extra-virgin olive oil
1 small head cauliflower, cut into 2-inch florets
2 Gala apples, cored and cut into 1-inch chunks
2 bags hibiscus tea
1 tablespoon water
1 tablespoon coconut nectar or light agave nectar
Juice of 1/2 lemon
8 sprigs fresh thyme, leaves picked
In a large pot, bring 6 quarts of water to a boil. Once the water is boiling, add 2 tablespoons salt. Heat the oven to 350 F.
Pour the olive oil into a large saute pan and place over high heat. Season the pork medallions on both sides with salt and pepper. Once the oil is smoking, add the medallions to the pan in an even layer. Cook the medallions about 2 minutes, or until the bottoms are browned. Flip and brown the other side.
Transfer the pork to a plate, cover with foil and set aside. Reserve the saute pan, uncleaned.
In a microwave-safe bowl combine the apples, tea bags, 1 tablespoon of water and the coconut nectar. Cover with plastic wrap, then microwave on high for 5 minutes, or until the apples are tender and falling apart when mashed with a fork. Mix in the lemon juice, then cover and set aside.
Add the cauliflower to the boiling water and cook for 2 minutes. Drain the cauliflower water and place on a cutting board. Cut the florets in half from the stem to the top of the floret. Arrange the florets, cut sides down, in a single layer in the reserved saute pan. Set over medium-high heat and cook until the florets just begin to brown, about 1 minute.
Turn each floret, then nestle the pork back into the pan. Add the thyme, then place the pan in the oven to finish cooking the pork, about 4 minutes.
Meanwhile, remove the plastic and tea bags from the apples and mash with a fork. Spoon one dollop on each of 4 serving plates. Place 1 pork medallion on each plate, then add cauliflower. Add 2 tablespoons of water to the pan and scrape up any browned bits. Spoon the pan sauce over the top of each medallion.
Nutrition information per serving (values are rounded to the nearest whole number): 241 calories; 6 g fat (1 g saturated); 73 mg cholesterol; 21 g carbohydrate; 27 g protein; 5 g fiber; 390 mg sodium.
TIPS:
If your pan isn't big enough to hold all the pork, just use two pans. You also can cook the pork in two batches using the same pan.
If you're in a serious hurry (like you only have 10 minutes), cut the tenderloin into thinner medallions and cook them and the cauliflower in two separate pans.
Do not overcook the pork tenderloin. It's a very forgiving cut, so it will be delicious no matter what. But if it's cooked properly it will be sublime!