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Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(1 pound) natural pork tenderloin6cupschopped cauliflower (1 1/2 pounds)2tablespoonsolive oil, divided⅛teaspoonsalt plus 1/4 teaspoon, divided1mediumonion, cut into thin wedges1 ½tablespoonspaprika plus more for optional garnish½teaspoonground pepper1(14.5 ounce) canno-salt-added diced tomatoes with basil, garlic, and oregano, undrained1cupreduced-sodium chicken broth¼cupbottled mild banana peppers, finely chopped⅓cuplight sour cream (Optional)2tablespoonsall-purpose flour8teaspoonslight sour cream (Optional)
Cook Mode(Keep screen awake)
Ingredients
1(1 pound) natural pork tenderloin
6cupschopped cauliflower (1 1/2 pounds)
2tablespoonsolive oil, divided
⅛teaspoonsalt plus 1/4 teaspoon, divided
1mediumonion, cut into thin wedges
1 ½tablespoonspaprika plus more for optional garnish
½teaspoonground pepper
1(14.5 ounce) canno-salt-added diced tomatoes with basil, garlic, and oregano, undrained
1cupreduced-sodium chicken broth
¼cupbottled mild banana peppers, finely chopped
⅓cuplight sour cream (Optional)
2tablespoonsall-purpose flour
8teaspoonslight sour cream (Optional)
DirectionsTrim fat from meat. Cut meat into bite-size pieces; set aside.Place cauliflower in a food processor. Cover and process with several on/off pulses until cauliflower is evenly chopped into rice-size pieces.Heat 1 tablespoon of the oil in a very large nonstick skillet over medium-high heat. Add cauliflower and 1/8 teaspoon of the salt. Cook 8 to 10 minutes or until golden brown flecks appear throughout, stirring occasionally.Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add meat and onion; cook about 3 minutes or until meat is starting to brown, stirring occasionally. Sprinkle with 1 1/2 tablespoons paprika, ground pepper, and remaining 1/4 teaspoon salt. Cook and stir 1 minute more.Add tomatoes, broth, and banana peppers. Bring to boiling; reduce heat to medium-low. Cook, covered, 5 minutes. Increase heat to medium-high. Cook, uncovered, 4 to 6 minutes or until slightly thickened, stirring frequently. Stir together 1/3 cup sour cream and flour in a small bowl; stir into meat mixture. Cook and stir until thickened and bubbly.Serve meat mixture over cauliflower “rice.” If desired, top each serving with 2 teaspoons sour cream and a sprinkle of paprika.Originally appeared: Diabetic Living Magazine
Directions
Trim fat from meat. Cut meat into bite-size pieces; set aside.Place cauliflower in a food processor. Cover and process with several on/off pulses until cauliflower is evenly chopped into rice-size pieces.Heat 1 tablespoon of the oil in a very large nonstick skillet over medium-high heat. Add cauliflower and 1/8 teaspoon of the salt. Cook 8 to 10 minutes or until golden brown flecks appear throughout, stirring occasionally.Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add meat and onion; cook about 3 minutes or until meat is starting to brown, stirring occasionally. Sprinkle with 1 1/2 tablespoons paprika, ground pepper, and remaining 1/4 teaspoon salt. Cook and stir 1 minute more.Add tomatoes, broth, and banana peppers. Bring to boiling; reduce heat to medium-low. Cook, covered, 5 minutes. Increase heat to medium-high. Cook, uncovered, 4 to 6 minutes or until slightly thickened, stirring frequently. Stir together 1/3 cup sour cream and flour in a small bowl; stir into meat mixture. Cook and stir until thickened and bubbly.Serve meat mixture over cauliflower “rice.” If desired, top each serving with 2 teaspoons sour cream and a sprinkle of paprika.
Trim fat from meat. Cut meat into bite-size pieces; set aside.
Place cauliflower in a food processor. Cover and process with several on/off pulses until cauliflower is evenly chopped into rice-size pieces.
Heat 1 tablespoon of the oil in a very large nonstick skillet over medium-high heat. Add cauliflower and 1/8 teaspoon of the salt. Cook 8 to 10 minutes or until golden brown flecks appear throughout, stirring occasionally.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add meat and onion; cook about 3 minutes or until meat is starting to brown, stirring occasionally. Sprinkle with 1 1/2 tablespoons paprika, ground pepper, and remaining 1/4 teaspoon salt. Cook and stir 1 minute more.
Add tomatoes, broth, and banana peppers. Bring to boiling; reduce heat to medium-low. Cook, covered, 5 minutes. Increase heat to medium-high. Cook, uncovered, 4 to 6 minutes or until slightly thickened, stirring frequently. Stir together 1/3 cup sour cream and flour in a small bowl; stir into meat mixture. Cook and stir until thickened and bubbly.
Serve meat mixture over cauliflower “rice.” If desired, top each serving with 2 teaspoons sour cream and a sprinkle of paprika.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)319Calories12gFat24gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
