Pork Tenderloin with Spanish Cauliflower Rice
One skillet low carb Spanish rice topped with pork tenderloin and melted cheese.
- 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