Your Feedback is Appreciated

Low-Carb, High-Protein Pork Tenderloin with Roasted Cauliflower and Olive Oil

average rating is 3 out of 5, based on 150 votes

Serve this delightful dish with a side salad of mixed greens and a light vinaigrette. The roasted cauliflower and tender pork make for a satisfying and wholesome meal.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

diabetic-friendly Soza weight loss Low-Carb Recipe High-Protein Meal Healthy Eating Nutritious Cooking

Ingredients

- 1 pork tenderloin (approximately 1 lb)

- 1 small head of cauliflower, cut into florets

- 2 tablespoons olive oil

- 1 teaspoon garlic powder

- 1 teaspoon smoked paprika

- Salt and black pepper to taste

- Chopped fresh parsley for garnish

Directions

1. Preheat the oven to 400°F (200°C).

2. In a mixing bowl, combine the cauliflower florets with 1 tablespoon of olive oil, garlic powder, smoked paprika, salt, and black pepper. Toss to coat the cauliflower evenly.

3. Spread the cauliflower on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until the cauliflower is tender and slightly browned.

4. While the cauliflower is roasting, season the pork tenderloin with salt and black pepper.

5. In a skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the pork tenderloin and sear for about 2-3 minutes on each side, until nicely browned.

6. Transfer the seared pork tenderloin to the oven and roast for about 12-15 minutes, or until the internal temperature reaches 145°F (63°C).

7. Once cooked, remove the pork from the oven and let it rest for a few minutes before slicing.

8. Serve the sliced pork tenderloin alongside the roasted cauliflower. Garnish with chopped fresh parsley.

Enjoy a satisfying and nourishing meal that supports your weight loss journey and dietary needs.