Low Carb
Pork Tenderloin Scaloppine
Cauliflower-Tomato "Rice"
Ingredients
- 1 (1-lb) pork tenderloin, trimmed
- ¼ cup almond flour
- 1½ tsp Italian seasoning, divided
- ½ tsp salt
- 1 Tbsp avocado oil
- ¼ cup organic chicken bone broth
- 1 Tbsp Dijon mustard
- 1 Tbsp fresh lemon juice
- 1 Tbsp ghee
Instructions
- Cut pork into 2-inch-thick slices; pound to ¼-inch thickness.
- Combine flour and 2 tsp seasoning in a shallow dish; dredge pork in flour mixture, shaking off excess. Sprinkle pork with salt.
- Cook pork in hot oil in a large skillet 2 minutes per side or until browned and done. Transfer to a platter; keep warm.
- Add broth, mustard, lemon juice, and 1 tsp seasoning to skillet. Cook 1 to 2 minutes or until liquid is reduced by half, stirring to loosen browned bits.
- Remove from heat; stir in ghee until blended. Pour sauce over pork.
Side Dish Ingredients
- ½ (16-oz) pkg cauliflower crumbles
- 2 cloves garlic, minced
- ¼ tsp salt
- ⅛ tsp pepper
- 1 Tbsp avocado oil
- ½ pint grape tomatoes, halved
- 2 Tbsp organic chicken bone broth
- 2 Tbsp chopped fresh parsley
Side Dish Instructions
- Cook cauliflower, garlic, salt, and pepper in hot oil in a large nonstick skillet over medium-high heat 4 minutes, stirring often.
- Add tomatoes and broth. Cook 12 minutes or until liquid is evaporated, stirring often. Stir in parsley.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
449
|
121
|
570
|
| Fat (g) | 24 | 7 | 31 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 51 | 4 | 55 |
| Carb (g) | 3 | 13 | 16 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 936 | 364 | 1300 |
| T. Sugs (g) | 1 | 3 | 4 |
| A. Sugs (g) | 0 | 0 | 0 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
