Pork tenderloins with cauliflower and potatoes (Edit recipe)

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Indulge in this delicious, healthy and nutritious dish. Pork is rich in proteins, B vitamins and iron and cauliflower is rich in vitamin C, vitamin K, folic acid, potassium, calcium and magnesium. This recipe is also suitable for people with gluten and lactose intolerance.

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

7

Serves: 4

Ingredients

8 Pork Tenderloin
750 grams Red Skin Potatoes
500 grams Cauliflower, frozen
3 Tbsp Olive Oil
1 tsp Garlic Powder
1 pinch Salt and Pepper
1 bunch Parsley, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the potatoes and the cauliflower.
Meanwhile season the pork tenderloins with the garlic powder and salt and pepper.
Heat the olive oil in a pan over medium heat. Add the pork tenderloins and fry until cooked through.
Before serving, peel the cooked potatoes and cut them into pieces.
Arrange the pork tenderloins, the cauliflower and the potatoes on plates and garnish with the parsley.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	254
Fat:	15 g
Carbohydrates:	29 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	467 mg
Fiber:	5 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.