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Home » Diabetes Diet

Pork Tenderloin with Spanish Cauliflower Rice

Modified: Mar 23, 2019 · Published: May 14, 2017 by Charlotte · This post may contain affiliate links · 2 Comments

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Pork Tenderloin and Spanish Cauliflower Rice

 

Pork Tenderloin and Spanish Cauliflower Rice

This one pan, quick recipe is loaded with flavor and uses only 5 ingredients. Added bonus: it's low carb and diabetes diet friendly!

Many grocery stores now carry cauliflower crumbles which work great in this recipe. I used a whole cauliflower head and crumbled using a food processor. Just be sure to watch the particle size as you are processing- it is very easy to overprocess the cauliflower and you end up with a much finer particle size. Also, you may use your favorite salsa in this recipe- most are about 2gm carb per 2 tablespoon serving size.

 

Recipe

Pork Tenderloin and Spanish Cauliflower Rice

Pork Tenderloin with Spanish Cauliflower Rice

One skillet low carb Spanish rice topped with pork tenderloin and melted cheese.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Mexican
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4
Calories: 290kcal
Author: Easyhealth Living

Ingredients

  • 2 tablespoon olive oil, divided
  • 1 pound pork tenderloin
  • 1 head cauliflower
  • 1 16 oz. salsa
  • ½ cup cheese
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Instructions

  • Heat 2 teaspoons olive oil in large skillet and brown tenderloin in batches (avoid crowding). Set tenderloin aside.
  • Clean and coarsely chop cauliflower.  Add to food processor and process until rice-sized pieces are formed (check particle size and avoid over-processing.)
  • Heat 2 teaspoon oil in a non-stick skillet and add cauliflower.  Stir fry 2-3 minutes until tender. Add salsa to skillet and bring to a simmer.  Top with tenderloin then sprinkle with cheese, as desired.
Nutrition Facts
Pork Tenderloin with Spanish Cauliflower Rice
Amount per Serving
Calories
 
290
Calories from Fat 144
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
5
g
25
%
Cholesterol
 
88
mg
29
%
Sodium
 
191
mg
8
%
Potassium
 
889
mg
25
%
Carbohydrates
 
7
g
2
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
29
g
58
%
Vitamin A
 
140
IU
3
%
Vitamin C
 
69.3
mg
84
%
Calcium
 
140
mg
14
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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Pork Tenderloin and Spanish Cauliflower Rice

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193 shares

Comments

  1. Peter Michaels says

    September 30, 2024 at 12:23 pm

    I assume the raw tenderloin should be cut into slices (1/4"? 1/2"?) slices before browning in Step 1?

    Reply
    • Charlotte says

      September 30, 2024 at 8:28 pm

      Yes, that is correct. 1/4" will work fine. Thanks for your question.

      Reply
5 from 2 votes (2 ratings without comment)

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Hi, I'm Charlotte

Welcome to Easyhealth Living! Are you looking for healthy diabetes-friendly/low carb recipes? Come cook with me!

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