A dish that delivers all the comfort of a hearty roast, without tipping into heavy territory. Pork loin gets a generous rub of garlic and rosemary, before it's roasted until caramelized at the edges and juicy in the center. On the side, florets of cauliflower are oven-baked, then pureed to create a smooth, buttery mash that softly plays against the meat with each forkful.
Nutritional facts
Protein
48g
Carbs
9g
Calories
730kcal
Fat
57g
Ingredients
Canola and Olive Oil Blend, Butter, Rosemary, Garlic Powder, Pork Loin, Black Pepper, Sour Cream, Kosher Salt, Cauliflower
Contains milk.
Reviews
4.0
Based on 199 reviews
Christopher · 08/29/25
Shawn · 08/27/25
Peggy · 08/26/25
learning im not the biggest fan of mashed cauliflower but the pork was really good
kathleen · 08/26/25
Tell had to cut off a lot of fat.
Nick · 08/26/25
Nikki · 08/25/25
Never had cauliflower mash before. It was divine!!
Ken · 08/25/25
Carrie · 08/24/25
Ron · 08/24/25
Tammi · 08/24/25
Gess · 08/23/25
Angie · 08/23/25
Christopher · 08/22/25
Em · 08/22/25
Michael · 08/21/25
EKATERINA · 08/21/25
Adrian · 08/21/25
Theresa · 08/20/25
Pork was tough and potatoes were watery and tasted like instant potatoes
David · 08/20/25
I get this every time it’s on the menu. I really like that there is whipped cauliflower instead of potatoes. A great low carb choice.
Chef Roberto Vergara was born in the picturesque tourist destination of Acapulco, Mexico. He grew up in an environment of luxury hotels, villas, resorts, and international cuisine, with a strong cosmopolitan influence expressed in aromas, colors, textures, and flavors. In his teens, Vergara moved to the Windy City to continue his gastronomic studies at Kendall College. Over time, he was able to open Tutti Frutti, where he created flavors beloved by the residents of Belmont Cragin. Currently, Vergara is an independent chef with the creative freedom to design new experiences in culinary art. The dishes on his menu are inspired by his desire to create exciting new flavors and experiences for you.
