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Balsamic Pork Loin and Cauliflower Recipe

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Atkins Balsamic Pork Loin and Cauliflower
7.5g
Net Carbs
Prep Time: Minutes
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.
38.5g

Protein

23g

Fat

4.6g

Fiber

415.7kcal

Calories

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INGREDIENTS

  • 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

  1. 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. 
  2. 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.
  3. In a large bowl, toss the cauliflower florets with dried rosemary, ¼ teaspoon of salt and the and toss until well coated.
  4. Arrange the cauliflower on a sheet pan lined with foil.  Roast in the oven 25 to 30 minutes until lightly browned and tender.
  5. Place the marinated pork in a baking dish along with the marinade.  Roast in the oven for 12 to 14 minutes until ready.
  6. 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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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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