Sautéed Pork Medallions with Caribbean Cauliflower Rice

Name: Sautéed Pork Medallions with Caribbean Cauliflower Rice
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Haitian
Ingredients: 1 pound pork tenderloin (trimmed and cut into 1/2-inch medallions); 2 tablespoon olive oil (divided); 1 teaspoon dried oregano; 0.5 teaspoon ground cumin; 0.25 teaspoon cayenne pepper; 0.75 teaspoon salt; 1 yellow onion (medium, diced); 3 clove garlic (minced); 1 red bell pepper (diced); 12 ounce riced cauliflower (frozen); 0.25 cup chicken broth; 2 tablespoon fresh cilantro (chopped); 1 tablespoon lime juice; 5 ounce fresh spinach

Flavorful pork tenderloin medallions pan-seared and served with a zesty, herb-infused cauliflower rice and tender spinach, bringing bold Caribbean flavors to your table.

Prep: 12 min
Cook: 18 min
Total: 30 min
Servings: 4
Cuisine: Haitian
Difficulty: Easy
Cost: $3.35/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Paleo
Low-Carb
High-Protein
Whole30

Ingredients

1 pound pork tenderloin (trimmed and cut into 1/2-inch medallions)
2 tablespoon olive oil (divided)
1 teaspoon dried oregano
0.5 teaspoon ground cumin
0.25 teaspoon cayenne pepper
0.75 teaspoon salt
1 yellow onion (medium, diced)
3 clove garlic (minced)
1 red bell pepper (diced)
12 ounce riced cauliflower (frozen)
0.25 cup chicken broth
2 tablespoon fresh cilantro (chopped)
1 tablespoon lime juice
5 ounce fresh spinach

Instructions

Season pork medallions all over with 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, and 3/4 teaspoon each salt and black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add pork and sear for 3-4 minutes per side, until golden brown and cooked through. Remove pork from skillet and set aside.
Add the remaining 1 tablespoon olive oil to the skillet. Add 1 medium diced yellow onion, 3 minced garlic cloves, and 1 diced red bell pepper. Sauté for 5-7 minutes, until vegetables soften.
Stir in 1 bag (12 ounces) frozen riced cauliflower and 1/4 cup chicken broth. Cook for 5 minutes, stirring occasionally, until cauliflower is tender. Stir in 2 tablespoons fresh cilantro and 1 tablespoon fresh lime juice.
While the cauliflower rice cooks, add 5 ounces fresh spinach to the skillet with the vegetables during the last 2 minutes of cooking and cook until wilted.
Serve the sautéed pork medallions over the Caribbean cauliflower rice and spinach.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Nutrition (per serving)

Calories: 360
Protein: 37.5 g
Carbohydrates: 16.2 g
Fat: 16.5 g
Fiber: 5.8 g
Sodium: 550 mg
Saturated Fat: 4.5 g
Sugar: 5.1 g
Cholesterol: 105 mg