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Tender Pork Tips and Cauliflower
Recipes
Tender Pork Tips and Cauliflower
2 servings
30 minutes total
Ingredients
  • 1 (10 oz) bag fresh cauliflower florets
  • 1 cup grape tomatoes
  • 2 teaspoons fresh rosemary
  • 12 oz pork tenderloin
  • 1 teaspoon roasted garlic-herb seasoning
  • 1 tablespoon garlic-herb butter
  • ½ cup chicken stock (or broth)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons sherry vinegar
  • 1 cup baby arugula
Steps
  1. Cut cauliflower into bite-size pieces. Halve tomatoes; chop rosemary finely. Cut pork into 1-inch cubes and coat with seasoning (wash hands).
  2. Melt butter in large, nonstick sauté pan on medium-high 2–3 minutes. Add pork and cook 4–6 minutes, turning occasionally, until browned. Remove pork from pan.
  3. Add rosemary and tomatoes to same pan; cook 1–2 minutes until fragrant. Stir in cauliflower, stock, mustard, and vinegar. Cover and reduce heat to medium; simmer 5 minutes. Uncover and return pork to pan; cook 3–4 minutes more until sauce thickens and pork is 145°F. Remove from heat; stir in arugula. Serve.

Amount per ½ recipe serving: Calories 300, Total Fat 10g, Sat Fat 5g, Trans Fat 0g, Chol 110mg, Sodium 710mg, Total Carb 14g, Fiber 4g, Sugars 4g, Protein 39g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%