Keto: Mexican-Spiced Pork Tenderloin
with Cauliflower ‘Rice’ & Sautéed Sweet Pepper
Cooking time
25 minutes
Servings
2/4
Calories
360 /serving
It looks like a traditional Mexican-themed spread, but peer more closely and you’ll see that the usual carb-loaded rice has been cleverly replaced by finely grained cauliflower. Turn it into a fiesta of colour by adding sautéed sweet pepper and aromatic seasonings, along with a garnish of scallion top for the finale. It sets the stage for melt-in-your-mouth pork tenderloin, pan-cooked and presented in slices—completed with a heavenly sauce and crema.
We will send you:
- 340g Pork tenderloin (high-protein serving)
- 15ml Minced garlic
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Scallion
- 1 Sweet pepper
- 30ml Vegetable demi-glace
- 30ml Crema
- 8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame
You will need:
Medium pan
Large pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
6 g
Sodium
520 mg
Total Carb
19 g
Sugars
9 g
Protein
43 g
Fibre
5 g
Preparation
Mise en place
Core and small-dice the sweet pepper. Thinly slice the scallion, separating the white bottom and green top.
Cook the pork
Pat the pork dry with paper towel; season with ⅔ of the spices and S&P. In a medium pan, heat a generous drizzle of oil on medium. Add the pork* and cook, turning occasionally, 4 to 6 min., until seared. Reduce the heat to medium-low and cook, 6 to 10 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before thinly slicing against the grain. Reserve the pan.
Sauté the vegetables
Meanwhile, in a large pan, heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the sweet pepper and remaining spices. Sauté, 2 to 3 min., until beginning to soften. Increase the heat to medium-high and add the cauliflower rice. Sauté, 6 to 8 min., until softened; season with S&P.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium. Add the white bottom of the scallion and sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace and ¼ cup water (double for 4 portions). Cook, stirring occasionally, 2 to 3 min., until thickened. Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the vegetables between your bowls. Top with the pork. Spoon the sauce over. Garnish with the green top of the scallion. Serve the crema on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
