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Peri-Peri Pork & Cauliflower Steak

  • Author: Optavia
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

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Ingredients

  • 4 Roma tomatoes, halved lengthwise
  • 1 tsp canola oil
  • 1 tbsp fresh thyme leaves
  • 2 cloves garlic, minced
  • ¼ tsp each: salt & ground black pepper, divided
  • Cooking spray
  • 1 medium head cauliflower (about lbs.)
  • lbs. pork tenderloin, sliced into ½-inch thick medallions
  • 2 tbsp peri-peri seasoning
  • ¼ cup fresh cilantro, chopped (optional)

Instructions

  • Preheat oven to 425⁰F.
  • In a bowl, toss tomatoes with oil, thyme, garlic, and one-eighth teaspoon of salt and pepper. Place tomatoes (cut-side up) on a baking sheet lined with parchment paper, and roast for 40 minutes.
  • Cut cauliflower lengthwise through the core in ½-inch slices to make “steaks.” Place cauliflower steaks on a separate baking sheet lined with parchment paper, and season with ¼ teaspoon of salt and pepper. Spray tops of cauliflower with cooking spray and roast for about 30 minutes or until caramelized.
  • Preheat grill. Rub pork medallions with peri-peri seasoning. Grill medallions for about 2 minutes on each side or until internal temperature reaches 145⁰F.
  • Serve pork medallions with cauliflower steak and roasted tomatoes; garnish with cilantro, if desired.

Notes

COMPLETE LEAN & GREEN MEAL: 1 LEAN, 3 GREEN, 3 CONDIMENTS


Nutrition

  • Calories: 300
  • Fat: 10g
  • Carbohydrates: 10g
  • Protein: 43g
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