- 4 Tablespoons (30 ml) avocado oil, divided
- 1/4 small cauliflower, processed to form small rice-like particles
- 2 garlic cloves, minced
- 1 Tablespoon onion, finely chopped
- 1 Tablespoon red bell pepper, finely chopped
- 1/2 sausage (of your choice), chopped
- 1 Tablespoon green peas
- 1–1 1/2 pound pork tenderloin
- Salt and pepper, to taste
- Preheat your oven to 400 F (200 C).
- Add 2 Tablespoons of avocado oil in a large pan over medium temperature and add the garlic and onion. Cook them for a few minutes, until the onion is translucent.
- Add the cauliflower, red pepper, and sausage and cook for 10 minutes. Season with salt and pepper.
- Cut the pork tenderloin open lengthwise but don’t cut through it (effectively you’ve butterflied it). If you have a meat pounder, use it to pound the meat flat.
- Spread the rice mixture in the middle of the tenderloin. Wrap the meat up and use cooking twine to tie it up. (If you don’t have twine, you can use cocktail sticks to secure the pork.) (If you have additional stuffing that doesn’t fit, cook it more in the pan and then serve with your sliced pork.)
- In another frying pan melt 2 more tablespoons of avocado oil. Carefully sear the pork tenderloin for a few minutes on each side so it browns.
- Put your stuffed pork tenderloin on a baking sheet and let it cook uncovered for at least 30 minutes. If you have a meat thermometer, it should indicate 145 F.
- Let the meat rest for 10 minutes before removing the strings and slicing it.
- Calories: 473
- Sugar: 2g
- Fat: 24g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 57g