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Mojo Pork Tenderloin with a side of Cauliflower Rice and a tangy citrus-garlic sauce

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

Experience a burst of Cuban flavors with our Mojo Pork Tenderloin served with Cauliflower "Rice" and a Tangy Citrus-Garlic Sauce. Tender, juicy pork infused with a marinade of citrus and garlic pairs perfectly with the light, fluffy cauliflower "rice". The tangy citrus-garlic sauce ties the whole dish together, making it a meal to remember.

Serving Suggestion:

This Mojo Pork Tenderloin with Cauliflower "Rice" is a meal in itself. If desired, serve with a side of mixed greens or a fresh salad for extra vegetables.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-Carb High-Protein Gluten-Free Dairy-Free Nut-Free Sugar-Free Paleo-Friendly Grain-Free Whole30-Compatible Keto-Friendly Soy-Free Egg-Free Diabetic-Friendly Heart-Healthy High-Fiber High-Vitamin-C Mediterranean-Diet Wheat-Free Low-Sodium High-Potassium High in Vitamin B6 High in Selenium Pork

Ingredients

For the Mojo Pork Tenderloin:

1 pork tenderloin (about 1-1.5 lbs)
4 cloves garlic, minced
1/2 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
1 tablespoon olive oil
Salt and pepper to taste

For the Cauliflower "Rice":

1 head of cauliflower
1 tablespoon olive oil
Salt and pepper to taste

For the Tangy Citrus-Garlic Sauce:

Juice of 1 orange
Juice of 1 lime
Juice of 1 lemon
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste

Directions

In a bowl, combine the minced garlic, orange juice, lime juice, lemon juice, olive oil, salt, and pepper. Add the pork tenderloin to the marinade and let it sit for at least 30 minutes, or overnight in the fridge for best results.
Preheat your oven to 400°F (200°C). Place the marinated pork tenderloin on a baking sheet and cook for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for a few minutes before slicing.
While the pork is cooking, prepare the cauliflower "rice". Cut the cauliflower into florets and pulse in a food processor until it resembles rice. Heat the olive oil in a large skillet over medium heat. Add the cauliflower "rice" and cook for 5-7 minutes, or until tender. Season with salt and pepper.
To make the tangy citrus-garlic sauce, combine the orange juice, lime juice, lemon juice, minced garlic, olive oil, salt, and pepper in a small saucepan. Simmer over low heat for 10 minutes.
To serve, plate the sliced pork tenderloin with a side of cauliflower "rice". Drizzle the tangy citrus-garlic sauce over the pork and enjoy!