Tender pork tenderloin seasoned with curry powder, minced garlic, salt, and pepper. Sauteed with bell pepper strips and served over steamed cauliflower rice. Ready in 30 minutes! This is our favorite Pork Curry over Cauliflower Rice.
Jump to:
- Why We Love This Recipe
- Alternative Sources of Protein
- Frozen Cauliflower Rice
- Ingredients and Substitutions
- Step by Step Instructions
- Frequently Asked Questions:
- What is the Difference between Pork Tenderloin and Pork Loin?
- Is Curry Powder Good for You?
- How Long will This Last in the Refrigerator?
- Recipe
- Comments
I'm excited to share with you this easy low carb dinner recipe. Pork tenderloin is the most tender cut of pork and well-suited for quick cooking (under 30 minutes) recipes, like this one.
Why We Love This Recipe
We love this recipe because it's an easy high protein low carb meal that's perfectly seasoned. Because it's served over cauliflower rice, it's a great choice for people who are on a gluten-free diet.
What is Curry Powder?
Curry powder has a delightful aroma and the flavor enhances meats, soups, stews, and rice dishes. It is a blend of spices that commonly consists of cumin, turmeric, coriander, cardamom, and cayenne pepper. However, there are many different homemade curry powder recipes that vary in their ingredients. Moreover, there are many brands of curry powder; some are mild and some are quite spicy! So you may want to experiment with different brands to find the one that's right for you.
Alternative Sources of Protein
Pork tenderloin is our favorite meat for this recipe, but pork chops work fine, too. You can also use boneless, skinless chicken thighs; they are a great alternative because they don't dry out like chicken breasts. Chicken breasts can sometimes get too dry if you overcook them even the least little bit and I always manage to do just that. Ugh!
Frozen Cauliflower Rice
I almost exclusively use the frozen, riced cauliflower. It's super convenient and a time saver as well. My fingers are crossed that they never stop making that, lol. I've also discovered frozen zucchini noodles. I have not tried them yet; have you?
Ingredients and Substitutions
Pork Tenderloin - may use pork chops or chicken thighs instead
Bacon Grease - use olive oil if that's all you have
Curry Powder - the level of spicy varies greatly among brands - start with a small amount if you’re new to curry powder!
Bell Pepper - green, red, or orange (green has the lowest carbs)
Minced Garlic - the minced garlic in the jar is handy to keep in the fridge
Bone Broth - or use beef broth
Cauliflower Rice - the frozen cauliflower rice is a great short cut!
Salt & Pepper - fresh ground tastes better
Step by Step Instructions
Heat the bacon grease (or olive oil) in a large skillet over medium heat. Add the curry powder, minced garlic, salt, and pepper. Mix well and gently simmer for about 1 minute. Add the sliced bell pepper and cook until bell pepper has softened, about 2 minutes. Add the cubed pork. Stir well to coat the pork with all ingredients.
Cook the pork mixture for about 5 minutes or until the pork is no longer pink. Add the broth and bring to a simmer.
Gently simmer, uncovered, about 15-20 minutes (see note below). Stirring occasionally. Remove from heat. Cover to keep warm until ready to serve.
NOTE: According to pork.org, pork tenderloin should be cooked to a temperature 145F (medium rare) to 160F (well done). A meat thermometer is useful for measuring the temperature.
Cook the frozen riced cauliflower per the package directions. Or if you're using fresh cauliflower that has been riced, cook or steam until soft. Spoon the curried pork mixture on top of the cooked, riced cauliflower.
If you're looking for an easy keto meal, give this Pork Curry recipe a try. Serve it with a side salad; add a couple of cherry tomatoes and a few fresh, sliced bell pepper strips to your side salad or serve on the side. If you try this recipe, let me know. I'd love to hear from you.
Are you a fan of pork? Try these other pork recipes:
Frequently Asked Questions:
What is the Difference between Pork Tenderloin and Pork Loin?
People often think pork loin and pork tenderloin are the same cut of meat. But they are very different and come from different parts of the pig. First, for appearances, pork loin is wider and thicker, while pork tenderloin is more long and narrow. Pork loin is light in color, while pork tenderloin tends to be darker. Pork tenderloin is the most tender cut of pork you can buy. Pork loin is not as tender (but still tender) and tends to dry out if it's cooked for too long.
Is Curry Powder Good for You?
Some of the ingredients in curry powder are well known for their health benefits. Below is a brief overview of some of the health benefits. For more information, or before taking any supplements, please consult a physician.
- Turmeric is the spice that gives curry powder its yellow color; it's praised around the world for its anti-inflammatory and antioxidant properties. Curcumin can protect against heart disease and may prevent certain cancers.
- Coriander seeds can lower blood sugar. Coriander also helps with digestion and helps ease the symptoms associated with irritable bowel syndrome (IBS). It’s also shown to reduce cholesterol and promote bone health.
- Cumin also promotes digestion and may help with diabetes. Cumin is also a source of iron.
- Cayenne pepper also helps with digestion and promotes cardiovascular health. It helps ease joint discomfort and eases the pain of a toothache.
How Long will This Last in the Refrigerator?
Store leftovers in a covered airtight container in the refrigerator for up to 3 days. I like to use the BPA-free glass containers with locking lids. Check out this 20 piece set of glass food storage containers with snap locking lids. I really love these!
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Recipe
Pork Curry over Cauliflower Rice | Low Carb | Keto | Gluten Free
Equipment
- large pan
- measuring cup(s)
- measuring spoons
Ingredients
- 1 pound Pork tenderloin or boneless pork chops, cut into 1-inch squares
- 2 tablespoons Bacon grease or olive oil
- 2 tablespoons Curry powder SEE NOTE BELOW!
- 1 Bell pepper, sliced or diced
- 1 teaspoon Minced garlic
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 2 cups Bone broth (or water)
- 16 ounces Bag of frozen riced cauliflower (or whole cauliflower that has been riced in your food processor)
Instructions
- Heat the bacon grease (or olive oil) in a large skillet over medium heat. Add the curry powder, minced garlic, salt and pepper. Mix well and gently simmer for about 1 minute. Add the sliced bell pepper and cook until bell pepper has softened, about 2 minutes. Add the cubed pork. Stir well to coat the pork with all ingredients.
- Cook the pork mixture for about 5 minutes or until the pork is no longer pink. Add the broth and bring to a simmer. Gently simmer, uncovered, about 15-20 minutes (SEE NOTE BELOW!). Stirring occasionally. Remove from heat. Cover to keep warm until ready to serve.
- Cook the frozen riced cauliflower per the package directions. Or if you're using fresh cauliflower that has been riced, cook or steam until soft. Spoon the curried pork mixture on top of the cooked, riced cauliflower.
Notes
The consistency of the liquid will be thin since there isn't a thickener used. If you want to thicken the liquid, you could add a little heavy cream. According to pork.org, pork tenderloin should be cooked to a temperature 145F (medium rare) to 160F (well done). A meat thermometer is useful for measuring the temperature.
Nutrition
Comments
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