Pork Tenderloin with Rainbow Carrots

Pork Tenderloin with Rainbow Carrots

Have you ever tried any of those pre-marinated pork tenderloins that you see at the grocery store? Well I have, I use them all the time. They always seem to be a better portion size then the regular unseasoned pork tenderloins. I am a family of two, I meal prep but I don’t want to eat pork tenderloin for 2 weeks straight, so I go with the pre-seasoned ones. For this Pork Tenderloin with Rainbow Carrots on top of Mashed Cauliflower, I used the peppercorn seasoned one, and it was delicious. If you are meal planning and want to try a new recipe I can guarantee you will love this one!

Prep Time: 10 minutes
Cook or Rest Time: 35 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Keyword: Counting Macros, Dinner Recipe, Mashed Cauliflower, Meal Planning, Meal Prepping, Pork Tenderloin, Rainbow Carrots
Servings: 4
Calories: 350kcal
Pork Tenderloin with Rainbow Carrots

Equipment

  • Blender

Ingredients

  • 23 oz Pork Tenderloin, Hormel, Peppercorn
  • 600 g Cauliflower, cut into large florets, (1 head)
  • 40 g Dubliner Cheese, white cheddar cheese, freshly shredded (about ½ cup)
  • 4 oz Fat Free Milk
  • 1 tbsp Unsalted Butter
  • 8 g Fresh Chives, diced, (about 3 tbsp)
  • 200 g Red Onion, roughly chopped, (about ½ an onion)
  • 380 g Rainbow Carrots, peeled and cut in half (about 1 bunch)
  • 1 tbsp Unsalted Butter
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • ¼ tsp Salt

Instructions

  • Pre-heat oven to 425’° and line a baking sheet with tin foil. Place the pork tenderloin on the tin foil.
  • While waiting for the oven to heat, fill a large stock pot with 10 cups of water, and bring the water to a boil.
  • By now your oven will be pre-heated, add the pork tenderloin to the oven. Cook at 425’° for 30 minutes. Once the pork has cooked for 30 minutes check to ensure that the internal temp has reached 155’°F. Then remove the pork from the oven and allow to rest for 5 minutes.
  • While the pork is cooking, cut cauliflower, peel your carrots, chop your red onions, and dice your chives.
  • Once the water in your large stock pot is boiling add the caulflower to the pot. Cook the cauliflower at a boil for 8-10 minutes, until fork tender.
  • While the cauliflower is cooking place the: cheese, milk, 1 tbsp of butter, chives and half of the: garlic powder, black pepper, and salt into a blender. Leave there until the cauliflower is cooked.
  • While the pork is cooking and the cauilfower is boiling; begin working on your carrots and onions. Heat a large saute pan to medium low heat. Add 1 tbsp of butter to the pan, once the butter has stated to melt add the onions and carrots to the pan. Season with the remaining pepper, garlic powder, and salt. Cook, tossing every minute or so for 6-8 minutes. Just enough to soften the carrots and the onions.
  • By now the pork should be pulled out of the oven and resting.
  • The cauliflower should also be fork tender. Strain the water from the cauliflower and add the cauliflower to the blender. Blend on medium speed for 60-90 seconds, stopping to scrap the sides down if needed. Blend until smooth and creamy.
  • Plate by first spreading a large scoop of cauliflower onto your plate. Then top with your carrots and onions. Slice your pork and fan a few slices out ontop of everything.
  • Serve and enjoy. Or portion out into your meal prep containers to enjoy later.
A delicious weeknight dinner!

Nutrition Facts

Nutrition Facts
Pork Tenderloin with Rainbow Carrots
Amount Per Serving
Calories 350 Calories from Fat 122
% Daily Value*
Fat 13.5g21%
Saturated Fat 7.1g44%
Trans Fat 0g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.4g
Cholesterol 86.5mg29%
Sodium 1165.6mg51%
Potassium 459.9mg13%
Carbohydrates 24.6g8%
Fiber 5.8g24%
Sugar 11.8g13%
Protein 33.5g67%
Vitamin A 140.4IU3%
Vitamin C 18.4mg22%
Calcium 98mg10%
Iron 11.8mg66%
* Percent Daily Values are based on a 2000 calorie diet.

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    QUESTION:

    • Are you trying to get better at meal planning?
    • Do you find your self eating the same recipes every few weeks?
    • Are you having trouble finding recipes for meal prep?
    • Or are you counting macros?

    If you are bored of eating the same recipes every week and answered yes to any of these question, then you are going to want to check out my notes below. Tips on how you can incorporate this Pork Tenderloin with Rainbow Carrots on top of Mashed Cauliflower into your meal plan and meal prep. If you are counting macros I have also included notes on how you can easily adjust the protein, carbs, and fats to meet your macro requirements.

    NOTES FOR MEAL PLANNING:

    Meal planning doesn’t have to be hard or take a lot of time. In fact, meal planning can be fun when you are provided with easy new recipes each week. Meal Planning can also help save money, prevent food waste, and save you time.

    The best things about this recipe is while it seems a little fancy, it is actually really easy to put together. Each step can easily be timed out to where you are only working on one thing at a time. It also tastes phenomenal reheated, and can be adjusted to fit just about any macro goals.

    NOTES FOR MEAL PREP:

    This Pork Tenderloin with Rainbow Carrots on top of Mashed Cauliflower is a wonderful recipe for meal prepping.

    • You can store each serving in the fridge for up to 5 days.

    When its time to reheat:

    • You will want to cover the pork with the mashed cauliflower, this will allow the pork to stay tender and juicy. Cook in the microwave for 90 seconds – 2 minutes, stopping to stir everything half way thru.

    NOTES FOR COUNTING MACROS:

    PROTEIN:

    The main source of protein in this recipe is the pork tenderloin, making this recipe easy to increase or decrease the amount of protein per serving. However, it is important to note that the pork does also contain a little fat.

    • For every 1 oz of pork there is 4.5 grams of protein and 1 gram of fat.
    CARBOHYDRATE:

    The main source of carbohydrate in this recipe is the cauliflower and the carrots.  

    • For every 100g of carrots you increase or decrease the carbs by 9.4 grams
    • For every 150g of cauliflower you increase or decrease the carbs by 7.9 grams

    If you are looking to increase the carbs, I would recommend increasing the amount of carrots over the amount of cauliflower. There is already plenty of mashed cauliflower in this recipe and carrots make a bigger impact on the amount of carbs quicker.

    FAT:

    The fat in this recipe comes from a few different things, but mainly the butter. Currently the recipe has a healthy balance of protein, carbs, and fat therefore I would not recommend increasing the fat.

    However, if you are looking to decrease the fat you could do so by decreasing the amount of butter.

    • You could reduce the amount of butter that you cook the carrots in down to 1/4 tsp.
    • Additionally you could reduce the amount of butter the cauliflower is pureed with down to 1/4 tsp.

    By reducing both of these you will decrease the fat per serving by 4.75 grams. Bringing this recipe under 9 grams of fat per serving.

    When making adjustments to the macros in this Pork Tenderloin with Rainbow Carrots on top of Mashed Cauliflower, you will want to keep in mind the number of servings you are making.

    Pork Tenderloin with Rainbow Carrots on top of Mashed Cauliflower Meal Prep Meal Planning Counting Macros
    Turkey and Asparagus Green Lentil Pasta Meal Prep Meal Planning Counting Macros

    Not a fan of pork and looking foremother delicious dinner recipe that looks a little fancier?

    Check out me Turkey and Asparagus Green Lentil Pasta.


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