Instructions

Roasted garlic cauliflower mash

1. Break the garlic into cloves but keep the peel on each clove.
2. Place the garlic in an oven-safe baking dish and drizzle with olive oil and sprinkle sea salt on top. Roast the garlic for about 20 minutes or until golden and soft. Take out of the oven and let cool.
3. While the garlic is roasting you make the mash. Trim the cauliflower and cut it into small florets. You can even use the stem.
4. Boil the cauliflower in lightly salted water until softened but not until it loses all texture. Drain and discard the boiling water. Press the cauliflower to get rid of as much water as possible.
5. Peel the garlic and place in a food processor with the boiled cauliflower and butter. You can also mix with an immersion blender. Taste to see if it needs additional seasoning. Keep warm while cooking the rest of the meal.

Bacon-wrapped pork tenderloin

1. Lower the oven temperature to 350°F (175°C). Mix cream cheese, sun-dried tomatoes, garlic, and sage for the filling in a small bowl.
2. Trim the tenderloin and season with pepper all around. Cut it lengthwise to make a pocket for the filling. Add half of the filling to the pocket and try to close it by pushing the sides together. Wrap the bacon slices around to seal.
3. Heat butter and olive oil in a frying pan and fry the tenderloin until golden on all sides. Place it in an oven-safe baking dish.
4. Bake in the oven until the tenderloin reaches an internal temperature of 150°F (65°C). It takes about 20 minutes, but we recommend using a thermometer placed in the thickest part of the meat. Remove from the oven when done and leave to rest wrapped in foil.
5. Pour the juices from the baking dish in a saucepan along with heavy cream and the rest of the filling. Bring to a light boil and let simmer for a few minutes. Season with salt and pepper.
6. Slice the tenderloin diagonally and serve with mash and sauce.