Coffee-Rubbed Pork Tenderloin with Cauliflower Mash

Directions

For the pork

1. Trim any silver skin from the pork tenderloin then season it on all sides with the Coffee Rub.
2. Add the oil to a large skillet set over medium-high heat. Once the oil is hot, add the pork and cook, undisturbed, for 3 minutes. Turn the pork once and continue cook an additional 3 minutes.
3. Add the beef broth to the pan and reduce the heat to medium-low. Continue cooking, turning occasionally, until the pork reaches an internal temperature of 145°F, about 10 more minutes.
4. Transfer the pork to a cutting board and let it rest while you prepare the cauliflower.

Make the cauliflower

1. Bring a large pot of salted water to a boil. Add the cauliflower and cook until fork-tender, about 6 minutes.
2. Drain the cauliflower well then transfer it to the bowl of a food processor. Add the cream cheese, Parmesan cheese and chives and process until puréed. Taste and season the mash with salt and pepper.
3. Slice the pork into medallions and serve atop the Cauliflower Mash.