Juicy garlic-herb roast pork tenderloin is served with creamy parmesan cauliflower and tender broccoli in this decadent keto-friendly meal. To finish it off, our rich garlic parmesan sauce is drizzled over each serving to tie everything together.
Meal Card: Garlic Herb Pork Tenderloin with Garlic Parm Broccoli
Ingredients
- 1 – 2 packets Garlic Parmesan Sauce
- 1 – 2 packages Creamy Parmesan Cauliflower
- 1- 2 packages Garlic & Herb Pork Tenderloin
- 1 – 2 packages Broccoli
Directions
1) Place garlic parmesan sauce and creamy cauliflower in warm water to thaw (if scheduling, place the bacon gravy in the fridge to thaw under refrigeration).
2) Open pork tenderloin and place on the Suvie roasting rack (handles facing up) set within a Suvie pan. Place pork tenderloin in the Top Zone of Suvie.
3) Cut open creamy cauliflower and add to a second Suvie pan. Place broccoli next to the cauliflower and season with ½ tbsp olive oil (1 tbsp olive oil), ¼ tsp salt (½ tsp salt) and freshly ground black pepper. Place creamy cauliflower and broccoli in the Bottom Zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast for 20 minutes)
Top Zone: Roast at 325°F or 25 minutes (for 4 servings, Roast for 30 minutes)
5) When the cook is complete, remove pans from Suvie. Transfer pork tenderloin to a cutting board and let rest for 4 minutes.
6) Stir creamy cauliflower and season to taste with salt and pepper. Divide creamy cauliflower and broccoli. Top the broccoli with the garlic parmesan sauce. Slice the pork tenderloin and divide between plates. Drizzle with juices from the pan.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 510, Total Fat 32g, Total Carbohydrates 13g, Total Sodium 1100mg, Total Protein 41g.
