LOW CARB ALERT! Severely tasty dinner down to the last bite. Pork roast was marinated in balsamic vinegar, Dijon, horseradish and spices. Thinly sliced…this juicy meat rested over creamy mashed cauliflower infused with garlic. Unfortunately for the kids, I ended up putting a lot of garlic but we enjoyed the bite. Topped with sautéed mushrooms, sweet onion and asparagus. I will be making this again for company for sure!
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon hot creamed horseradish
1 tablespoon country Dijon
1/2 teaspoon poultry seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 1/2 lb pork loin roast
1 tablespoon vegetable oil
To make the marinade, mix everything but the roast and vegetable oil together. Rub or pour the marinade over the meat and refrigerate for at least 30 minutes.
Preheat oven to 350°F. In an iron skillet heated to medium heat, brown all sides of the roast in vegetable oil. Put roast, including the pan, in the oven. Bake for about 20 minutes. When done, cover with foil and let rest for 5-10 minutes.
Garlic Mashed Cauliflower:
1 head Cauliflower, cut into florets
1 cup chicken broth
2 cloves garlic, minced
2 tablespoons butter or margarine
1/4 cup milk
In a medium sauce pan, steam the cauliflower in chicken broth for about 10 minutes or until it is very soft.
Mash soft cauliflower with garlic, margarine or butter and milk. You can use a hand masher, electric mixer or food processor. Whatever works for you!