Spanish Pork with Cauliflower Puree

If you are trying to eat less red meat, this dish is a great alternative. Pork tenderloin is one of the leanest cuts of pork available and it's even leaner than skinless chicken breast! This dish is packed with flavor and feels hearty and homey with the puree.

Ingredients
1 head (1 3/4 pounds) cauliflower, stem and tough stalks trimmed, florets roughly chopped
1 cup fat-free chicken stock
2 to 3 tablespoons fat free sour cream
1 tablespoon butter substitute (Like ICBINBL: I Can't Believe It's Not Butter Light)
Coarse salt and freshly ground pepper
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon pimenton (Spanish paprika)

For the Cauliflower Puree:
Combine cauliflower and chicken stock in a medium saucepan, and bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes. Using a slotted spoon, transfer cauliflower to the bowl of a food processor. Process until smooth, adding 1 to 2 tablespoons cooking liquid, 15 to 20 seconds. Add sour cream and butter, and process 5 to 10 seconds more. Season with salt and pepper. Serve hot. About 145 calories.

For the Spanish Pork:
Preheat oven to 350. Combine first chili powder, oregano, cumin, and pimenton. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sprinkle evenly with chili powder mixture. Let stand 30 minutes at room temperature. Preheat grill pan to medium-high heat. Place pork on pan and sear on all sides. Transfer to oven until a thermometer registers 145°. (Took me about 30 minutes) Remove pork from oven; let stand 5 minutes. About 171 calories for 4 ounces. Slice pork crosswise, serve with cauliflower puree.