Pork tenderloin is great, tender and full of taste by itself, but this doesn’t mean that we can’t find ways to enhance its already amazing flavor. Following this recipe, you’ll find out how to make use of riced cauliflower to stuff your pork tenderloin.
For extra flavor, you can add sausage to the stuffing or replace with more vegetables. If you have extra stuffing you can’t stuff into the pork tenderloin, cook the stuffing separately and serve with the sliced pork.
What are the options if you choose to integrate sausages in the stuffing?
There is no right or wrong when deciding what type of sausage to use for this stuffing. This choice should reflect you:
If you want to add a sweet, smoky taste to it, then Kielbasa (Polish) Sausage is the best choice!
If you love it spicy, smokey and with a hint of garlic, then use Andouille Sausage!
If you prefer it salty with a hint of ginger, you should definitely use Bratwurst.
The Italian Sausage it’s an option too, especially if you want to give the stuffing a spicy, tangy taste…
…or, if you already know and miss its smoky and spicy aroma, you can always make use of Chorizo.
What if I don’t want to use sausages for the stuffing?
This is a valid option, too. If you want to keep it simple, use only cauliflower rice (that, by the way, can be prepared in many ways), red peppers and garlic. If you want to make it spicy, add some pepper flakes and if you want to give your stuffing a smoky flavor, add some smoked paprika!
Adding other vegetables to this stuffing is, of course, another great option. For example, you can use spinach, mushrooms, shallots instead of the vegetables I’ve chosen. Or you can, at any time, make your own keto-friendly variation!
1/4 small cauliflower, processed to form small rice-like particles
2 garlic cloves, minced
1 Tablespoon onion, finely chopped
1 Tablespoon red bell pepper, finely chopped
1/2 sausage (of your choice), chopped
1 Tablespoon green peas
1–1 1/2 pound pork tenderloin
Salt and pepper, to taste
Preheat your oven to 400 F (200 C).
Add 2 Tablespoons of avocado oil in a large pan over medium temperature and add the garlic and onion. Cook them for a few minutes, until the onion is translucent.
Add the cauliflower, red pepper, and sausage and cook for 10 minutes. Season with salt and pepper.
Cut the pork tenderloin open lengthwise but don’t cut through it (effectively you’ve butterflied it). If you have a meat pounder, use it to pound the meat flat.
Spread the rice mixture in the middle of the tenderloin. Wrap the meat up and use cooking twine to tie it up. (If you don’t have twine, you can use cocktail sticks to secure the pork.) (If you have additional stuffing that doesn’t fit, cook it more in the pan and then serve with your sliced pork.)
In another frying pan melt 2 more tablespoons of avocado oil. Carefully sear the pork tenderloin for a few minutes on each side so it browns.
Put your 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 indicate 145 F.
Let the meat rest for 10 minutes before removing the strings and slicing it.
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