Pork Tenderloin Cauliflower “Rice” Bowl


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