Cajun Pork Tenderloin

This dish plates beautifully, and it's a filling entree. Add more spice if you want more of a kick!

Ingredients:

2 (5 oz) pork tenderloins

1 tsp Cajun spice blend (equal parts of powders: cayenne, red pepper, garlic, onion)

1.25 cauliflower rice

2 oz green chard/kale

1.75 oz red bell pepper, diced

2.5 yellow onions, diced

2 oz white cheddar cheese, shredded

1 oz cream cheese

0.75 tsp ground paprika, garlic, and bay leaf

2.5 tbsp sliced almonds

Directions:

1. Preheat oven to 400 degrees.

2. Remove center stems from green chard/kale. Slice stems into 0.25 in pieces. Rough chop leaves into bite-size pieces.

3. Pat pork tenderloins dry with a paper towel. Place in medium bowl and season with cajun spice blend, 0.25 tsp salt, and pinch of pepper. Evenly coat.

3. Heat 1.5 tbsp cooking oil in a medium oven-safe saute pan over medium-high heat. Add pork to hot pan, searing each side for 3-5 min.

4. Transfer pan to oven. Roast 8-12 minutes, or until pork is fully cooked.

5. Transfer pork to cutting board and let rest for at least 3 minutes.

6. Heat 1.5 tbsp cooking oil in large saute pan over medium heat. Add bell pepper, yellow onions, and chard stems to hot pan. Season with salt and pepper. Stir to combine. Cook about 3 minutes or until tender.

7. Add cauliflower rice and chard/kale leaves. Add 0.5 cup of water. Season with 0.25 tsp salt and pinch of pepper. Stir to combine. Cook about 2 minutes, or until cauliflower is tender and water is mostly cooked off. Remove from heat.

8. Add white cheddar cheese and cream cheese to the veggies. Season with paprika, garlic, and bay leaf. Stir until all the cheese is melted/incorporated. Salt and pepper to taste.

9. Divide creamy cauliflower rice w/ veggies between plates. Slice pork tenderloin into 5-8 pieces each. Fan pork over the rice. Garnish with sliced almonds.

Serves 2.

MACRO INFO:

720 Calories, 55g Fat, 10g Net Carbs, 44g Protein