Delicious Pork Tenderloin with Cauliflower Rice

For the Pork:

• 1 - 2-2.5 lb. package pork tenderloins (there should be 2 small loins in the package)
• 6 large garlic cloves, sliced in half lenghwise
• 1/4 cup reduced sodium soy sauce
• 2 tbsp. dijon mustard
• 2 tbsp. blue agave nectar
• 2 tbsp. orange juice
• 1 tbsp. chopped fresh rosemary
• 1 tsp. black pepper
• 1 tsp. onion powder
• 3 tbsp. olive oil

Cut 6 holes into the top of the tenderloins and insert a half garlic clove into each.  Place the tenderloins on a sprayed baking dish.

Whisk together the soy, mustard, agave, orange juice, rosemary, pepper, onion powder and oil in a small bowl.  Pour the marinade over the tenderloins.  Cover and let sit in the refrigerator for 2 hours.

Preheat oven to 350F.  Pull the tenderloins out.

Bake uncovered for 45 minutes, basting every 10 minutes.

Transfer to a cutting board and let rest for 10 minutes before slicing and serving.  Enjoy!

For the Cauliflower Rice:

• 1 head cauliflower, cored and cut into florets
• 1 tbsp. olive oil
• 2 small shallots, minced
• 1/2 cup no salt chicken stock
• 2 tbsp. minced fresh parsley
• 1/2 tsp. salt
• freshly ground black pepper

Working in batches, pulse the cauliflower in a food processor until finely ground into "rice".  Transfer to a bowl.

Heat oil in a large saucepan over medium heat, add shallot and cook until softened, about 3 minutes.  Stir in the riced cauliflower, stock and salt.  Cover and cook, stirring occasionally, until cauliflower is tender, about 15 minutes.

Uncover and continue to cook until almost all liquid is absorbed, about 3 minutes.  Stir in parsley and season with freshly ground black pepper.  

Serve with shaved Parmesan. Enjoy!