Mexican-Spiced Pork Tenderloin
with Cauliflower ‘Rice’ & Sweet Pepper
Cooking time
25 minutes
Servings
2/4
Calories
450 /serving
It looks like a traditional Mexican spread, but you’ll notice 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 melt-in-your-mouth pork, completed with a buttery sauce and sour cream.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 1 Sweet pepper
- 1 Scallion
- 15ml Minced garlic
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 30ml Vegetable demi-glace
- 43ml Sour cream
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk
You will need:
Large pan
Medium oven-safe pan
Oil
Salt & pepper (S&P)
1 or 2 tbsp Butter
Total Fat
22 g
Saturated Fat
8 g
Sodium
790 mg
Total Carb
21 g
Sugars
9 g
Protein
43 g
Fibre
5 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve, core and small-dice the sweet pepper.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
Cook the pork
- Pat the pork dry and drizzle with oil; season with ⅔ of the spices and S&P.
- In a medium, oven-safe pan, heat a generous drizzle of oil on medium.
- Add the pork* and cook, turning occasionally, 4 to 6 min., until seared.
- Transfer to the oven and roast, turning halfway, 8 to 12 min., until cooked through.
- Transfer to a cutting board and let rest before slicing. 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 sour cream on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
