Green Chili Pork Taco Bowls
1 1/2 lb Pork Tenderloin
2 tsp Salt
1 tsp Pepper
1 tsp Cumin
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
4 tbsp Olive Oil
16 oz. Salsa Verde
1 medium Cauliflower
3 tbsp Cilantro
1 tbsp Lime Juice
Toppings: Cheese, Sour Cream, Avocado, Guacamole, Salsa, Cilantro, Tomatoes
1) Combine all seasonings in a small bowl. Evenly coat the tenderloin, making sure to use all of the seasoning. Slice the tenderloin in 2" medallions.
2) Heat a skillet over medium high heat, adding 2 tbsp of olive oil once heated. Heat oil for an additional minute then add tenderloin medallions to the oil. Sear medallions on each side for 3-4 minutes. Turn heat down to low and cover medallions with Salsa Verde. Cover skillet and simmer 45-60 minutes until pork falls apart easily. Check after 30 minutes of simmering and if sauce has evaporated, add 2 tablespoons of water.
3) While pork is simmering break apart and trim the cauliflower removing most of the stem.
4) Working in batches, place 1/3 of the cauliflower, 2 chives and 1 tbsp cilantro in a food processor. Pulse until cauliflower resembles rice. Place riced cauliflower in a bowl and repeat with next two batches of cauliflower. Add lime juice to bowl of riced cauliflower and stir to combine. Cover and set aside until pork is cooked.
5) When pork is fork tender, shred with two forks. Shred pork directly in the skillet, mixing with the sauce as you shred. Cover skillet to keep warm.
6) In a medium skillet, heat 2 tbsp olive oil on medium high heat. Add cauliflower to skillet. Saute, stirring often, until "rice" is tender and cauliflower smell has diminished, about 5-8 minutes. Season with salt and pepper to taste.
7) Place one serving of "rice" in a bowl and add a serving of pork. Top with any and all taco toppings of your choice!
Carbohydrate: Total 12g Net 6g
Ole! Taco Tuesday is back! This recipe is also a great building block for future Tuesdays. Instead of Salsa Verde try Enchilada Sauce or any Thick & Chunky Salsa; add a Poblano Chili to the food processor with the cauliflower; top the bowl with Pico De Gallo; the possibilities are endless!