Keto Pork Tenderloin with Macadamia Cauliflower Mash

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Keto Pork Tenderloin with Macadamia Cauliflower Mash

Beautifully seasoned and seared pork tenderloin is served on a bed of creamy cauliflower
and macadamia mash that is as close to mashed potatoes you’ll ever get.

Prep Time 10

Cook Time 30

Servings servings

Calories 709kcal

Author Naomi Sherman

Ingredients

1 pound pork tenderloin
salt and pepper to taste
½ head cauliflower (about a pound)
4 ounces macadamia nuts
1.25 cup heavy cream
2 ounces butter

Instructions

Pre-heat the oven to 425° F.
Place the cauliflower florets, macadamia nuts, cream and butter into a saucepan over
medium-high heat and bring to the boil.
Reduce to a simmer and cook for 20 minutes.
Season your pork loin with salt and pepper and then sear on a hot pan for a few minutes on each side until the entire loin is browned.
Sit pork on a lined oven tray and place in the oven for a further 10 minutes, or until the
internal temperature of the meat reaches 145° F.
Remove from oven and rest for five minutes.
Spoon the cauliflower mixture into a blender, leaving none behind in the pot, and blend
until a smooth puree is formed.
Taste and add seasoning, if required.
Serve the pork sliced on a generous bed of the mash, with some greens on the side if
desired.
This pork can be wrapped in foil or cling wrap and
stored in the fridge for up to four days.
The mash can be stored in the fridge, in a covered
container, for up to five days.
Both can be frozen.

Notes

Net Carbs: 4g

Serving size: 4 ounces of pork tenderloin and then dividing the mashed cauliflower into 4 servings, should be about a cup worth.

Nutrition