Portuguese Pork with Cauliflower Rice

A quick and easy keto-friendly Portuguese pork dish served with cauliflower rice. Packed with flavor from paprika, garlic, and white wine.

40m4 servings

SOY-free

350 cal|40g protein|10g carbs|15g fat|4g fiber

Ingredients

about 680 g Pork Tenderloin
4 cups Cauliflower Rice
2 tbsp Olive Oil
4 cloves Garlic
2 tsp Smoked Paprika
1/2 cup Dry White Wine
1/4 cup Chicken Broth
1/2 tsp Salt
1/4 tsp Black Pepper
2 tbsp Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Cut the pork tenderloin into 2.54 cm cubes.
2Heat olive oil in a large skillet over medium-high heat.
3Add the pork and cook until browned on all sides, about 5-7 minutes.
4Add minced garlic, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
5Pour in the white wine and chicken broth. Bring to a simmer and cook for 5 minutes, or until the sauce has slightly thickened.
6Stir in the cauliflower rice and cook until heated through, about 3-5 minutes.
7Garnish with fresh parsley and serve immediately.

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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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