Onion-Smothered Pork Tenderloin
Cilantro Cauliflower Rice
Ingredients
- ¾ lb pork tenderloin, trimmed
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 onion, thinly sliced
- 1 clove garlic, minced
- 1 (10.75-oz) can beef consommé
- ½ cup heavy cream
- 2 Tbsp whole-grain mustard
- ½ tsp dried rosemary, crushed
Instructions
- Preheat oven to 400°F. Sprinkle pork lightly with salt and pepper. Cook in hot oil in a large skillet over medium-high heat 3 to 5 minutes per side or until browned. Transfer to a lightly greased 11- x 7-inch baking dish.
- Melt butter in skillet over medium heat; add onion and garlic. Cook 10 minutes or until tender. Stir in consommé, cream, mustard, and rosemary.
- Bring to a boil. Reduce heat, and simmer 10 minutes. Pour onion mixture over pork.
- Bake 15 to 20 minutes or until a meat thermometer inserted into pork reads 145°F.
Side Dish Ingredients
- 1 (12-oz) pkg frozen riced cauliflower (such as Green Giant)
- 1 Tbsp butter
- 1 Tbsp chopped fresh cilantro (or use parsley)
Side Dish Instructions
- Cook cauliflower rice according to package directions; stir in butter and cilantro. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 |
Low Carb Meal Plan
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