Paleo: Ginger-Garlic Pork Tenderloin
over Cauliflower ‘Rice’ with Mango-Peanut Slaw
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
With so many tastes and textures on display, your taste buds are in for a treat. Under a sprinkling of ginger and garlic seasonings, seared pork tenderloin is an impressively meaty showcase—and you don’t have to follow paleo eating principles to agree. Carve it up to join a comforting mound of sautéed cauliflower ‘rice’, along with a fruity slaw of mango and cabbage adorned with crunchy peanuts. Thanks Clean15, it’s been a slice!
We will send you:
- 340g Pork tenderloin (high-protein serving)
- 150g Shredded cabbage
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Mango
- 30ml Rice vinegar
- 25g Chopped peanuts
- 8g Ginger & Garlic spices (garlic, ground ginger, black pepper, kosher salt)
Contains: Peanuts
You will need:
2 Medium pans
Oil
Salt & pepper (S&P)
Peeler
Total Fat
28 g
Saturated Fat
5 g
Sodium
850 mg
Total Carb
37 g
Sugars
24 g
Protein
45 g
Fibre
7 g
Preparation
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.
Sauté the cauliflower rice
Meanwhile, in a second medium pan, heat a drizzle of oil on medium-high. Add the cauliflower rice and sauté, 3 to 5 min., until softened; season with the remaining spices and S&P.
Make the slaw
Peel and pit the mango; thinly slice lengthwise. In a large bowl, combine the vinegar and 2 tbsp oil (double for 4 portions). Add the cabbage, mango, peanuts and S&P; toss well.
Plate your dish
Divide the cauliflower rice between your plates. Top with the pork and slaw. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
