Balsamic Pork Loin and Cauliflower Recipe
7.5g
Net Carbs
Net Carbs
Prep Time: Minutes
Style:American
Cook Time: 45 Minutes
Phase: Phase 1
Difficulty: Moderate
Style:American
Cook Time: 45 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
How to Calculate Atkins Net CarbsINGREDIENTS
- 3 tsp Dry Mustard
- 1/2 tsp Garlic Powder
- 1/8 tsp Allspice Ground
- 2 tbsp Balsamic Vinegar of Modena
- 12 oz Pork Loin (Tenderloin)
- 12 oz Cauliflower
- 1/2 tsp Rosemary (Dried)
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 tablespoon Olive Oil
DIRECTIONS
- Preheat oven to 350°F. Combine the ground mustard, garlic
powder, allspice, ¼ teaspoons of salt,
½teaspoon of pepper, balsamic vinegar
and 2 tablespoons of olive oil in a medium
bowl. Stir to combine well.
- Pat dry the pork tenderloin with paper
towels and place in the ziplock bag. Add
the marinade, shake to distribute and seal
the bag. Refrigerate and let the pork marinate until
ready to use.
- In a large bowl, toss the cauliflower florets
with dried rosemary, ¼ teaspoon of salt
and the and toss until well coated.
- Arrange the cauliflower on a sheet pan lined
with foil. Roast in the oven 25 to 30 minutes until
lightly browned and tender.
- Place the marinated pork in a baking dish
along with the marinade. Roast in the oven for 12 to 14 minutes until
ready.
- Divide the roasted cauliflower between
two plates. Arrange the slices of pork on top of the
cauliflower and spoon any juices over the
sliced pork. Enjoy!
Cooking Tip
You can marinate the pork in the fridge for as long as 2 days!
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