Keto Portuguese Pork with Cauliflower Rice

Ingredients

• 1.5 lbs Pork Tenderloin
• 4 cups Cauliflower Rice
• 2 tbsp Olive Oil
• 4 cloves Garlic
• 1 medium Onion
• 1 medium Bell Pepper (red)
• 2 tbsp Tomato Paste
• 1/2 cup Chicken Broth
• 1 tbsp Paprika
• 1 Bay Leaf
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Cut the 1.5 lbs Pork Tenderloin into 1-inch cubes. Season the pork cubes with 1 tsp Salt and 1/2 tsp Black Pepper.
2. 2Heat 2 tbsp Olive Oil in a large 12-inch skillet over medium-high heat, about 400°F (205°C). Add the seasoned pork cubes and brown them on all sides, about 5-7 minutes total. Remove the browned pork from the skillet and set it aside on a plate.
3. 3Add the 4 cloves of minced Garlic, 1 medium Onion (chopped), and 1 medium Red Bell Pepper (chopped) to the same skillet. Sauté the vegetables over medium heat, about 350°F (175°C), until they begin to soften, approximately 5-8 minutes.
4. 4Stir in the 2 tbsp Tomato Paste, 1 tbsp Paprika, and the 1 Bay Leaf. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly.
5. 5Pour in the 1/2 cup Chicken Broth and scrape the bottom of the skillet to loosen any browned bits. Bring the liquid to a gentle simmer.
6. 6Return the browned pork to the skillet. Reduce the heat to medium-low, about 300°F (150°C), cover the skillet, and simmer for 20-25 minutes, or until the pork is tender when pierced with a fork.
7. 7Stir in the 4 cups Cauliflower Rice. Continue to cook, uncovered, stirring occasionally, until the cauliflower rice is heated through and any excess liquid has evaporated, about 5-7 minutes.
8. 8Remove and discard the 1 Bay Leaf from the skillet. Serve the Keto Portuguese Pork with Cauliflower Rice immediately.

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