Balsamic Pork Loin and Cauliflower Recipe

Atkins Balsamic Pork Loin and Cauliflower
Net Carbs
Prep Time: 80 Minutes
Cook Time: 45 Minutes
Phase: Phase 1
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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How to Calculate Atkins Net Carbs

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  • 2 tbsp Balsamic Vinegar of Modena
  • 3 Tbsp Olive Oil
  • 3 tsp Dry Mustard
  • 0 1/2 tsp Garlic Powder
  • 0 1/2 tsp Black Pepper
  • 0 1/2 tsp Salt
  • 0 1/8 tsp Allspice Ground
  • 12 oz Pork Loin (Tenderloin)
  • 12 oz Cauliflower
  • 0 1/2 tsp Rosemary (Dried)


  1. Combine the balsamic vinegar, 2 tablespoons of olive oil, ground mustard, garlic powder, pepper, ¼ teaspoons salt, and allspice in zip top bag and mix well. Pat dry the pork tenderloin with paper towels and place in the bag with the marinade. Shake to distribute, seal the bag, and allow to marinate in the refrigerator for at least one hour.
  2. Preheat oven to 350°F. 
  3. Place the marinated pork in a baking dish along with the marinade. Roast in the oven for 12 minutes. 
  4. While pork is beginning to cook, in a large bowl, toss the cauliflower florets with dried rosemary, ¼ teaspoon of salt, 1 tablespoon olive oil, and toss until well coated. Arrange the cauliflower on a sheet pan lined with foil. 
  5. Add the pan of cauliflower to the oven and continue to cook until the cauliflower is lightly browned and tender, and an instant read thermometer in the pork reads 145°F, 25 to 30 minutes.
  6. Divide the roasted cauliflower between two plates. Slice the pork loin, arrange alongside cauliflower and spoon any juices over the sliced pork. Enjoy! One serving is about 5 ounces cooked pork and about 4 ounces cooked cauliflower.

Cooking Tip

You can marinate the pork in the fridge for as long as 2 days!