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Italian-spiced pork tenderloin with cauliflower & rice

Servings: 2
Calories: 297
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Ingredients  

  • 1 tsp Italian seasoning 0.1oz
  • 1 dash Black pepper
  • 1 small Lemon, juiced 2oz
  • 8 oz Pork tenderloin, lean, raw
  • 4 cups Cauliflower, chopped 15.1oz
  • 2 tsp Extra virgin olive oil 0.3oz
  • 1 4.4oz cup Instant brown rice, cooked 4.4oz

Steps 

  1. In a baking dish or airtight bag, add the Italian seasoning, pepper and lemon juice and mix to combine. Add the pork and rub to coat in the marinade. Allow to marinate for at least 1 hour.
  2. Preheat oven to 350°F.
  3. Line a baking sheet with parchment paper. Place the marinated pork on one half of the baking sheet. On the other half add the cauliflower. Drizzle with the oil and toss to coat evenly. Season with pepper.
  4. Bake in the oven for 20 minutes. Remove once the pork reaches an internal temperature of 135°F for medium-rare. If you prefer medium-well, cook to 155°F internal temperature.
  5. Meanwhile, prepare the rice according to the packet instructions.
  6. Slice the pork at a slight angle. Divide the meat, cauliflower and rice between two serving plates and serve.

Notes

Nutrition Facts
Calories 297
Total Fat 8.3 g
– Saturated Fat 1.8 g
Cholesterol 74 mg
Sodium 344 mg
Total Carbohydrate 28.4 g
– Dietary Fiber 6.2 g
– Total Sugars 5.1 g
— Added Sugars 0 g
Protein 30 g
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