Protein Swap | Argentinian-Inspired Pork Tenderloin
Scallion Chimichurri & Roasted Cauliflower
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
Argentina’s mastery of beef is well known, and so is the herby chimichurri sauce that often accompanies it. Our variation uses scallions in a roasted garlic and vinegar mix, and even spikes sour cream with it. Swap out the steak for pork tenderloin and pair it with cauliflower for the keto meat and potatoes!
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 3 Scallions
- 1 Head of cauliflower
- 30ml Apple cider vinegar
- 15g Minced roasted garlic
- 43ml Sour cream
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, cayenne pepper, parsley, basil, bay leaves, sunflower oil)
Contains: Milk • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
34 g
Saturated Fat
6 g
Sodium
600 mg
Total Carb
23 g
Sugars
8 g
Protein
45 g
Fibre
7 g
Preparation
Roast the cauliflower
- Preheat the oven to 450°F.
- Roughly chop the cauliflower.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Cook the steaks
- Meanwhile, pat the steaks dry; season with ½ the spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing.
Make the scallion chimichurri & creamy sauce
- Meanwhile, thinly slice the scallions crosswise.
- In a small bowl, combine the scallions, vinegar, garlic (start with ½ for a milder flavour), 3 tbsp oil (double for 4 portions), the remaining spices and S&P.
- In a second small bowl, combine the sour cream and ½ the scallion chimichurri.
Plate your dish
- Divide the cauliflower between your plates.
- Top with the creamy sauce, steaks and remaining scallion chimichurri. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
