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Balsamic Pork Loin and Cauliflower Recipe


Atkins Balsamic Pork Loin and Cauliflower
7.5g
Glucides nets Atkins™
Prep Time:0 Minutes
Style:American
Cook Time:45 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

38.5g

Protein

29.7g

Fat

4.6g

Fiber

474.8cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 2tbspBalsamic Vinegar of Modena
  • 3TbspOlive Oil
  • 3tspDry Mustard
  • 0 1/2tspGarlic Powder
  • 0 1/2tspBlack Pepper
  • 0 1/2tspSalt
  • 0 1/8tspAllspice Ground
  • 12ozPork Loin (Tenderloin)
  • 12ozCauliflower
  • 0 1/2tspRosemary (Dried)

DIRECTIONS

  1. Preheat oven to 350°F.  Combine the balsamic vinegar, 2 tablespoons of olive oil, ground mustard, garlic powder, pepper, ¼ teaspoons salt, and allspice in a medium bowl. Stir to combine well. 
  2. Pat dry the pork tenderloin with paper towels and place in the ziplock bag. Add the marinade, shake to distribute and seal the bag.  Refrigerate and let the pork marinate until ready to use.
  3. In a large bowl, toss the cauliflower florets with dried rosemary, ¼ teaspoon of salt, 1 tablespoon olive oil, and toss until well coated.
  4. Arrange the cauliflower on a sheet pan lined with foil.  Place the marinated pork in a baking dish along with the marinade.  Roast the cauliflower and the pork in the oven. Remove cauliflower when it is lightly browned and tender, 25 to 30 minutes.
  5. Roast pork for 12 to 14 minutes more or until an instant read thermometer reads 145°F. 
  6. Divide the roasted cauliflower between two plates.  Slice the pork loin, arrange the on top of the cauliflower and spoon any juices over the sliced pork.  Enjoy!

 

Cooking Tip

You can marinate the pork in the fridge for as long as 2 days!

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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