NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1.5 cups Cauliflower florets

1 tbsp Ghee

2 cups Fresh spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Fresh rosemary

PREPARATION

• 1

  Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.

• 2

  Season the pork tenderloin evenly with the garlic powder, minced rosemary, and half of the sea salt and black pepper.

• 3

  Heat the olive oil in a skillet over medium-high heat and sear the pork on all sides until golden brown.

• 4

  Reduce the heat and continue cooking the pork until the internal temperature reaches 145°F, then let it rest for 5 minutes.

• 5

  Transfer the steamed cauliflower to a food processor with the ghee and remaining salt and pepper, blending until smooth and velvety.

• 6

  In the same skillet used for the pork, quickly sauté the fresh spinach for 1-2 minutes until just wilted.

• 7

  Slice the pork tenderloin into medallions and serve over the cauliflower mash with the sautéed spinach on the side.