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