Pork Tenderloin Harvest Bowls
Ingredients
- 2 Tbsp brown sugar
- 1 Tbsp curry powder
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1½ lb pork tenderloin
- 1 head cauliflower
- 1 Tbsp olive oil
- 1 (16-oz) pkg chopped kale
- ½ cup balsamic vinaigrette
- ½ cup pomegranate seeds (arils)
- 1 (4-oz) log goat cheese, crumbled
- ½ cup roasted, salted pepitas (pumpkin seeds)
Instructions
- Preheat grill or grill pan to medium-high heat. Stir together brown sugar, curry powder, cumin, cinnamon, ginger, and ¼ tsp each salt and pepper in a bowl; rub over pork.
- Grill pork, covered, 20 to 25 minutes or until a meat thermometer reads 145°F, turning occasionally. Let stand 10 minutes before slicing.
- Meanwhile, cut cauliflower lengthwise into ½- to ¾-inch-thick slabs. (Some pieces will crumble). Brush cauliflower with oil; sprinkle with ¼ tsp each salt and pepper.
- Grill, covered, 3 minutes per side or until tender and charred. Let cool 5 minutes; cut into 1-inch pieces.
- Massage kale with dressing. Divide kale and cauliflower among 6 bowls. Top with pork, pomegranate seeds, cheese, and pepitas.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
399
|
399
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 37 | 37 |
| Carb (g) | 23 | 23 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 567 | 567 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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