Pork Tenderloin with Cherry Sauce over Mashed Cauliflower

1 tbsp coconut oil
1 1/2 pound pork tenderloin
sea salt and black pepper to taste
1 cup chicken broth
1/4 cup balsamic vinegar
1 cup (or less) unsweetened dried cherries
1 sprig rosemary
1 large cauliflower

In a large skillet, heat the oil over medium to medium high heat. Season the pork tenderloin with sea salt and pepper, place the tenderloin into the hot oil in the skillet and sear on all sides for 3 minutes per side or until browned all over.

Add the chicken broth, vinegar, dried cherries, and rosemary to the skillet with the pork, cover and cook for another 20-25 minutes, turning the pork over occasionally.

Meanwhile, steam the head of cauliflower until tender (15-20 minutes). Mash the steamed cauliflower with a potato masher and set aside.

Transfer the cooked pork loin from the skillet to a cutting board, cover with tinfoil and let rest for 5-7 minutes.

While the pork is resting, over medium heat reduce the sauce by half, stirring constantly. Discard the rosemary from the sauce. Slice the loin and serve over the mashed cauliflower, topped with the cherry sauce.

Serves 4-5