Pork Tenderloin with Spanish Cauliflower Rice
One skillet low carb Spanish rice topped with pork tenderloin and melted cheese.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: American, Mexican
Servings: 4
Calories: 290kcal
- 2 tablespoon 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 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.
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