Pork Tenderloin with Spanish Cauliflower Rice

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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.

Pork Tenderloin with Spanish Cauliflower Rice

One skillet low carb Spanish rice topped with pork tenderloin and melted cheese.

5 from 1 vote

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Course: Main Course

Cuisine: American, Mexican

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Calories: 290kcal

Author: Easyhealth Living

Ingredients

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

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 tsp 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

Calories: 290kcal | Carbohydrates: 7g | Protein: 29g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 88mg | Sodium: 191mg | Potassium: 889mg | Fiber: 2g | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 69.3mg | Calcium: 140mg | Iron: 1.8mg

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