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Pork Curry over Cauliflower Rice | Low Carb | Keto | Gluten Free

Tender pork tenderloin, full of flavor and served over steamed cauliflower rice delivers what your curiosity and tastebuds have been craving!  This is our favorite Pork Curry over Cauliflower Rice Rice.
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 263kcal
Author Anne Clark



  • 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)


  • 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.


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. If you're new to curry powder, try using half the amount of curry powder called for in the recipe.
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.


Serving: 1serving | Calories: 263kcal | Carbohydrates: 10g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 431mg | Potassium: 899mg | Fiber: 4g | Sugar: 4g | Vitamin A: 964IU | Vitamin C: 93mg | Calcium: 50mg | Iron: 3mg