Herb-Roasted Pork Tenderloin
Chef Cedric gives this French bistro classic a lighter touch, coating roasted pork loin with Dijon, garlic, and thyme before serving it with rustic cauliflower puree. A creamy Dijon sauce and sweet peas and carrots round out this keto-friendly plate.
Nutritional facts
Protein
52g
Carbs
20g
Calories
550kcal
Fat
28g
Ingredients
Pork Tenderloin, Cauliflower, Green Peas, Carrots, Heavy Cream, Dijon Mustard, Extra Virgin Olive Oil, Butter, Whole Grain Mustard, Corn Starch, Kosher Salt, Garlic, Chicken Base, Black Pepper, Garlic Powder, Thyme, Chives, Onion Powder, Oregano
Contains milk, wheat, soybeans.
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About Cedric Nicolas
Born and raised in Versailles, France, Chef Cedric Nicolas got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional schooling and enrolled in a culinary training program at the age of 15. It only took several months, and a couple of missed soccer games, for him to decide he wanted to get into restaurants. Nicolas moved to London to stage at The Lanesborough, and by the age of 19, he was working in Michelin-starred Club Gascon. Nicolas eventually came back home to France to work under Gordon Ramsey. He went on to become chef of a restaurant with a daily tasting menu that featured the best local ingredients he could source this eventually earned the restaurant a Michelin Plate award. Nicolas moved to Los Angeles in 2017 to open Belle Vie and has been cooking in the city ever since.
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