BBQ Pork Tenderloin Masala
with Mint Sour Cream & Roasted Cauliflower Salad
Cooking time
25 minutes
Servings
2/4
Calories
560 /serving
Feels like summer, alright! Slices of masala-rubbed pork are dripping with the most tasty juices ever. It makes keto sense to accompany them with the most vibrant salad ever, featuring quick-pickled red onions, roasted cauliflower and mint leaves in a mustard vinaigrette.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 14g Mint
- 50g Sliced red onions
- 1 Head of cauliflower
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Whole-grain mustard
- 30ml Apple cider vinegar
- 43ml Sour cream
- 14g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard seeds, black peppercorn, turmeric, dried fenugreek leaves)
Contains: Milk • Mustard • Sulphites
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
BBQ (or pan)
Total Fat
31 g
Saturated Fat
6 g
Sodium
960 mg
Total Carb
22 g
Sugars
9 g
Protein
47 g
Fibre
8 g
Preparation
Roast the cauliflower
- Preheat the oven to 450°F. Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Remove the core of the cauliflower; cut the head into bite-size florets.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Grill the pork
- Meanwhile, pat the pork* dry and drizzle with oil; rub with the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, flipping at least twice, 10 to 12 min., until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, rinse the onions under cold water and pat dry.
- In a large bowl, combine the onions and vinegar.
- Pick the mint leaves off the stems; roughly chop the leaves.
- In a small bowl, combine the sour cream, ⅓ of the mint and S&P.
Make the salad
- To the bowl of onions, add the mustard, 3 tbsp oil (double for 4 portions) and S&P; whisk well.
- Add the baby greens, cauliflower and ½ the remaining mint; toss well.
Plate your dish
- Divide the pork and salad between your plates.
- Garnish with the remaining mint.
- Serve the mint sour cream on the side. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
