Five Spice Hoisin Pork With Cauliflower Mash

4 servings • 45 minutes

Ingredients

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• 2 tbsp Hoisin Sauce
• 2 Garlic cloves (crushed)
• 2 tsp Chinese Five Spice
• 500 grams Pork Tenderloin (about 2 small tenderloin fillets)
• 1 stalk Spring Onion (sliced thinly)
• 1 head Cauliflower
• 2 cups Milk, Reduced Fat
• 2 cups Water
• 2 tbsp Cream Cheese, Reduced Fat
• Black Pepper (to taste)
• 6 Carrots (peeled and cut into fingers)
• 2 bunches Broccolini

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Directions

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1. Preheat oven to 200°C (180°C fan forced).
2. Combine garlic, hoisin, five-spice and black pepper in a cup.
3. Place pork in a small baking dish and spoon marinade over pork and toss to coat. Bake uncovered for 20-25 minutes until browned and just cooked through.
4. Place cauliflower in a medium sized saucepan with milk and water. Bring to the boil and simmer for 15 minutes until cauliflower is tender. Drain cauliflower, reserving milk mixture. Return the cauliflower to the hot saucepan, but make
   sure it's off the heat.
5. Mash the cauliflower with a potato masher, adding up to 1⁄2 cup of the reserved milk and water mixture for desired consistency. Mix the cream cheese and pepper through the cauliflower.
6. Place carrots and broccolini in a medium saucepan of boiling water. Cover with a lid and cook 5-7 minutes or until vegetables are tender. Alternatively, microwave in a covered dish with 2 tablespoons water on high for 4-6 minutes, stirring after 2 minutes.
7. Remove pork from oven, cover with foil and allow to rest for 5 minutes. Slice pork thinly across the grain, reserving pan juices.
8. To serve, divide the cauliflower mash, broccolini, carrots and pork between plates; spoon pan juices over pork, sprinkle with spring onion and serve immediately.

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Notes

Adaptation: This recipe is adapted from a recipe featured on the Queensland Government's "Healthy. Happier" website at https://www.healthier.qld.gov.au/.

More flavour: Pork can be marinated earlier, covered and stored in the fridge until required for as long as time permits, from 30 minutes to overnight.

Cook once, eat twice: Bake extra pork and use as a filling for rice paper rolls with carrot matchsticks, cucumber strips, bean shoots, mint, chives and hoisin dipping sauce.

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