Pork tenderloin is great, tender and full of taste in itself, but that doesn’t mean we can’t find ways to improve on its already amazing flavor. By following this recipe, you’ll learn how to make use of shredded cauliflower for your tenderloin stuffing.
For more flavor, you can add sausage to the filling or replace it with more greens. If you have extra stuffing that you can’t put in the tenderloin, cook the stuffing separately and serve it with the pork chops.
What are the options if I choose to incorporate sausage into the filling?
There is no right or wrong when deciding what type of sausage to use in this filling. This choice should reflect:
- If you want to add a sweet, smoky taste to it, then Kielbasa (Polish sausage It is the best choice!
- If you like it hot and smoky with a bit of garlic, use it Endouille sausage!
- If you prefer it salty with a pinch of ginger, you should definitely use it Bratwurst.
- The Italian sausage It’s an option too, especially if you want to give it a spicy and refreshing taste…
- …or, if you already know its smoky, spicy scent and miss it, you can always take advantage of Chorizo.
What if I don’t want to use sausage for stuffing?
This is also a valid option. If you want to keep it simple, just use cauliflower rice (which, by the way, can be prepared in many ways), red pepper, and garlic. If you want to make it spicy, add some pepper flakes and if you want to give it a smoky flavour, add some smoky paprika!
Adding other vegetables to this filling is, of course, another great option. For example, you can use spinach, mushrooms, and leeks in place of your chosen vegetables. Or you can, anytime, make the right variation of the keto diet!
Plus, if you’re looking for new and interesting ways to make cauliflower rice, take a look at 36 Keto Cauliflower Rice Recipes for the perfect pilaf or hackable couscous and pick your favorite.
- 4 tablespoons (30 ml) avocado oil, divided
- 1/4 Baby cauliflower, processed to form small rice-like particles
- 2 minced garlic cloves
- 1 tablespoon finely chopped onion
- 1 tablespoon Finely chopped red pepper
- 1/2 Sausage (your choice) minced
- 1 tablespoon Green Peas
- 1–1 1/2 pork tenderloin
- Salt and pepper to taste
- Heat the oven to 400°F (200°C).
- Add 2 tablespoons of avocado oil to a large skillet over medium heat and add garlic and onion. Cook them for a few minutes, until the onions are translucent.
- Add cauliflower, red pepper and sausage and cook for 10 minutes. Season with salt and pepper.
- Cut the tenderloin lengthwise, but do not slice it (you have to slice it with butter). If you have a meat pestle, use it to crush the meat flat.
- Spread the rice mixture in the middle of the tenderloin. Wrap the meat and use cooking twine to tie it off. (If you don’t have twine, you can use cocktail sticks to secure the ham.) (If you have extra stuffing that doesn’t suit you, cook it more in the skillet and serve with sliced ham.)
- In another skillet, melt 2 tablespoons of avocado oil. Carefully stir the pork tenderloin for a few minutes on each side until they turn brown.
- Place the stuffed pork tenderloin on a baking sheet and let it cook, uncovered, for at least 30 minutes. If you have a meat thermometer, it should point to 145 F.
- Let the meat rest for 10 minutes before removing the threads and slicing them.
- Calories: 473
- sugar: 2 grams
- Fat: 24 grams
- Carbohydrates: 3 grams
- the basic: 2 grams
- protein: 57 grams