Cuban Pork Tenderloin with Cauliflower Rice

Happy Hump Day! At least we’re now halfway to the weekend - right? I’m on Day 3 of staying in and cooking (and avoiding the vino). We are headed to Las Vegas on Sunday for a week, so I figured my body can use the break before the shenanigans begin! This dish was a steal because the packaging came with 2 pork tenderloins, about 1 pound each, all on sale for about $10. I wanted to try out a new marinade, so I thought I’d go the Cuban route. I don’t usually buy a lot of frozen or prepared foods, but this go around I paired this with store-bought lemon garlic cauliflower rice, and I just freshened it up with some fresh asparagus for some color. It made the dish super easy and pretty fast to make. I’m sure this would also be delicious with some rice and beans - maybe next time. Enjoy!

Ingredients:

Pork Tenderloin:

2 pork tenderloins, to total anywhere from 2-4 pounds

2 garlic cloves, minced

2 tb fresh oregano, chopped (if using dry, just 1 tb)

1.5 tsp cumin

1 tsp smoked paprika

1/4 cup fresh orange juice

1 lime, juiced

salt and pepper, to taste

1 tb olive or canola oil

Cauliflower Rice with Asparagus:

~ 2 cups cauliflower rice (with lemon and garlic)

1-2 tb grated Parmesan cheese

1/2 - 1 cup fresh asparagus, cut into bite sized pieces

splash of chicken broth

Black pepper, to taste

1/2 tb olive oil

Directions:

In a small bowl, combine the garlic, oregano, cumin, smoked paprika, orange and lime juice. Trim any excessive fat and the silver skin from the tenderloin(s). Place the pork in a ziploc bag and pour the marinade over the pork to coat. Seal the bag with no air trapped inside and make sure the marinade is distributed evenly. Refrigerate for at least 2 hours, but preferably up to 12 hours. When ready to cook, preheat the oven to 400 degrees and remove the pork from the refrigerator and bring it to room temperature, for about 15-20 minutes. Remove from the marinade and shake off any excess liquid. Heat the olive or canola oil over high heat. Sear each side of the pork tenderloin(s) for 1-2 minutes. Place in the oven and bake for 20 minutes. While the pork is cooking, heat the olive oil in a sauce pan and place the cauliflower rice and asparagus over medium - high heat. Cover and cook for approximately 3 minutes. Add a splash of chicken broth, pepper, and the Parmesan cheese. Stir well and replace the cover; continue cooking for another 3 minutes. Remove the pork from the oven and cover with foil. Let sit for 10 minutes to rest. You want to make sure the pork is cooked to 145-160 degrees. I prefer somewhere in the middle. Serve immediately with the rice mixture.

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