Serves: 4-5
Prep: 15 minutes
Cook: 25 minutes

Ingredients: 
2 lb Pork Tenderloin
3 tbsp Montreal Chicken Seasoning
2 tbsp Olive Oil
1 head Cauliflower, use only florets
1 Russet Potato, chopped
4 tbsp Butter
1/3 cup Low-Fat Milk
1 tsp Salt
1 tsp Pepper
1 Cucumber, chopped
3 Roma Tomatoes, chopped
¼ Red Onion, chopped
1 tbsp Red Wine Vinegar
3 tbsp EVOO
1 tsp Salt
1 tsp Pepper

Directions:
Preheat grill.

Pork Tenderloin:
Drizzle olive oil over pork tenderloin and rub chicken seasoning around the entire piece of meat. Place on the grill and sear on each side for 4-5 minutes per side. Turn grill to a medium heat and wrap tenderloin in aluminum foil and place on top rack for about 20 minutes or until internal temperature reaches 150 degrees. Take off the grill and allow the meat to rest for 5 minutes and then slice medallions on a diagonal.

Cauliflower Potatoes:
Bring a large pot of water to a boil. Place the cauliflower florets and potato in water and season liberally with salt. Boil for 20-25 minutes or until fork tender. Drain and add in butter, milk, salt and pepper and mash together with a potato masher until smooth and creamy. (Option: To get a creamier texture place in a food processors and puree.)

Cucumber Salad:
Chop up one large cucumber, tomatoes and red onion and place in a bowl. In a separate small bowl whisk together the red wine vinegar, EVOO, salt and pepper. Pour vinaigrette over top of the cucumber mixture, toss and set aside.

Serve a bed of cauliflower potatoes in center of plate, place 2-3 pork tenderloin medallions over top potato mixture. On the side serve up cucumber salad. Enjoy!