PORK AND CAULIFLOWER SKILLET DINNER
RECIPE TYPE
Pork
SERVES
Serves 4
Prep time: 15 min
Total time: 50 min
Ingredients
1 head cauliflower, chopped
1 1/2 cups shredded Longo’s Signature Grass Fed Cheddar
1/2 tsp each salt and pepper<
1 tbsp Longo’s Extra Virgin Olive Oil
1 pork tenderloin (about 1 lb)
1 tbsp Longo’s Montreal Steak Spice
2 tbsp chopped fresh Longo’s Basil
Directions
Cook cauliflower in boiling water in large saucepan for about 20 minutes or until very tender. Drain well and return to pot. Mash with potato masher. Stir in cheddar and 1/2 tsp each salt and pepper.
Sprinkle pork tenderloin with steak spice. Heat 1 tbsp Longo’s Extra Virgin Olive Oil in cast iron skillet over medium-high heat. Sear pork tenderloin on all sides and remove to cutting board. Slice into 1-inch-thick pieces.
Spread cauliflower mixture into skillet and top with pork slices. Place skillet in preheated 425°F oven for about 15 minutes or until pork has a hint of pink in centre. Sprinkle with basil to serve.
NUTRITIONAL INFORMATION
Protein 38g | Fibre 3g |
Fat 21g | Sugar 3g |
Carbs 8g | Sodium 1,030mg |
