Pork Tenderloin
For the marinade:
- ½ cup coconut aminos
- 2 limes, juice
- ½ cup chopped cilantro
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon ground pepper
Prepare the marinade by mixing all the ingredients together and place in a Ziploc gallon size bag. Place 2 pork tenderloins in with the marinade and refrigerate for 6 hours up to overnight.
Sear the tenderloins in a skillet on all sides and place in a baking dish. Bake at 375° for 45-55 minutes. Allow to rest covered with foil for 7-10 minutes before slicing.
Cilantro LIme Cauliflower Rice
- 1 head of cauliflower
- 2 limes zest and juice
- 4 cloves garlic
- 1 cup cilantro leaves and stems loosely packed
- 2 tablespoons olive oil
- 1 teaspoon salt
Cut the cauliflower into small pieces and then pulse in a food processer until cauliflower is about the size of a grain of rice. It’s best to do this in a couple batches
In a blender combine the lime zest, lime juice, garlic, cilantro, olive oil, and salt until smooth.
While the pork is resting, sauté the cauliflower rice in a large sauté pan for 5-7 minutes. Remove from heat and add the cilantro lime mixture. Mix thoroughly.
Pico de Gallo
- 3-4 tomatoes, seeded and chopped into ½ in dice
- ½ red onion, minced
- 1 jalapeno, minced
- 3-4 tablespoons cilantro
- Juice of 1 lime
- Salt to taste
Combine all ingredients and chill before serving
Final Assembly
Slice the pork tenderloin. Place cauliflower cilantro lime rice in a bowl. Top with the pork tenderloin. Add some Pico do Gallo.
Additional toppings optional:
- Sliced avocado
- Grated carrot
- Hot sauce
Enjoy!