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Pork Tenderloin with Spanish Cauliflower Rice

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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.  

 

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 1 vote
Print Pin
Course: Main Course
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 290kcal
Author: Easyhealthllc.com

Ingredients

  • 2 tbsp olive oil, divided
  • 1 pound pork tenderloin
  • 1 head cauliflower
  • 1 16 oz. salsa
  • 1/2 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: 2.8% | Vitamin C: 84% | Calcium: 14% | Iron: 10%

Pork Tenderloin and Spanish Cauliflower Rice

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