Roasted Pork Tenderloin

Before starting, preheat the oven to 450°F. Wash and dry all produce. Stir together Dijon and half the garlic puree in a small bowl. Pat pork dry with paper towels, then cut in half crosswise. Season with salt and half the Montreal Steak Spice (use all for 4 ppl). Coat pork all over with Dijon-garlic mixture. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 4-5 min. Transfer pork to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 14-16 min. When pork is done, transfer to a clean cutting board to rest, 3-5 min. Reserve any drippings to add to gravy. Carefully wipe the pan clean.

While pork cooks, peel, then cut potato into 1-inch pieces. Cut cauliflower into bite-sized pieces. Add cauliflower, potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Cook uncovered until fork-tender, 10-12 min. Drain and return veggies to the same pot, off heat. Season with salt and pepper. Mash 2 tbsp butter (dbl for 4 ppl) into veggies until almost creamy. (NOTE: Cauliflower-potato mash will still have a few lumps!)

While potatoes and cauliflower cook, peel, then cut shallot into 1/4-inch pieces. Cut zucchini into 1/4-inch rounds.

Add zucchini, remaining garlic puree and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the top of the oven until tender-crisp, 12-14 min.

When pork is almost done, heat the same pan (from step 1) over medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add shallots. Cook, stirring often, until shallots soften slightly, 2-3 min. Sprinkle flour over top. Cook, stirring often, until shallots are coated, 1 min. Gradually whisk in 3/4 cup water (dbl for 4 ppl) until smooth. Add broth concentrate, soy sauce and any drippings from pork. Bring to a simmer over medium-high. Once simmering, cook, whisking occasionally, until gravy thickens slightly, 3-4 min. Season with salt and pepper, to taste.

Thinly slice pork. Divide pork, cauliflower-potato mash and zucchini between plates. Spoon shallot gravy over pork.