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Pork Tenderloin and Spanish Cauliflower Rice
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5 from 1 vote

Pork Tenderloin with Spanish Cauliflower Rice

One skillet low carb Spanish rice topped with pork tenderloin and melted cheese.
Prep Time10 mins
Cook Time15 mins
Total Time25 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