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Balsamic Pork Loin with Roasted Rosemary Cauliflower

Atkins Balsamic Pork Loin with Roasted Rosemary Cauliflower
Net Carbs
Prep Time: 10 Minutes
Cook Time: 60 Minutes
Phase: Phase 1









calculator How to Calculate Atkins Net Carbs


  • 2 tbsp Yellow Mustard Seed
  • 1 tsp Garlic Powder
  • 1/4 tsp Allspice Ground
  • 2 1/2 tsp Salt
  • 1 tsp Black Pepper
  • 4 tbsp Balsamic Vinegar
  • 4 tbsp Light Olive Oil
  • 1 1/4 lb Pork Loin (Tenderloin)
  • 4 cup Cauliflower
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 tsp Rosemary (Dried)


Please note that this recipe requires marinating the pork for 2-24 hours before cooking.  Also please note that yellow mustard seed can be ground with a mortar and pestl into mustard powder or simply use the equivalent amount of ground dry mustard.
  1. Combine the ground mustard, garlic powder, allspice, 2 teaspoons salt, black pepper, balsamic vinegar and light olive oil in a resealable plastic bag.  Add pork and shake to distribute the marinade.  Squeeze out air and seal bag.  Refrigerate and marinate for at least 2 and up to 24 hours or overnight.  
  2. Preheat oven to 350°F.  Place marinated pork into a glass baking dish along with the marinade.  Bake while basting 3-4 times until the pork reaches an internal temperature of 145°F; about 1 hour. 
  3. While the pork is cooking prepare the cauliflower.  In a large bowl, toss the cauliflower with the extra virgin olive oil, rosemary and 1/2 teaspoon salt until well coated.  Arrange on baking sheet in a single layer.   Bake along with the pork for 40-50 minutes until lightly browned and tender.
  4. Allow the pork to rest 5-10 minutes before serving with the cauliflower.

How to Calculate Atkins Net Carbs

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