Andouille Sausage & Rice Stuffed Pork Tenderloin
You guys. Sorry I didn’t post a Weekly Workouts post yesterday. It was kind of pointless because I decided to just eat instead of workout during the holidays. Not exactly inspiring. So happy to be back to the gym. If you don’t workout, you need to. It seriously makes you feel so much better about so many things. I am so happy to be back to my little gym. I feel at peace again. Fact.
I HATE how cold it is outside. It’s -4 right now. NEGATIVE FOUR. It doesn’t make much sense for Colorado to be that cold. Because Colorado is the greatest place of all time. And that’s what the mountains are for. If you want to be miserably cold, buy a season pass for a bazillion dollars and sit in traffic for hours so you can ski through it. But me, down here in Denver, does not need this kind of temperature. Especially since I’m going to a concert tonight that will include A LOT of dancing and not a huge need for a ton of clothing. If you never went clubbing while growing up, that statement probably didn’t make sense. And I’m sad for you. Dancing should occur at least once a week in a room full of sweaty strangers. Anywho, I spent most of my life in sketchy dance clubs, dancing until my hair was completely drenched in sweat and my jeans were falling off from being soaked and stretched out. It was absolutely amazing. I really wish I could learn how many calories I sweated off in a night like that. Back to the point, I’ll be dancing from probably about 7pm tonight to 3am tomorrow morning. Then sleeping all day because I haven’t stayed up until 3am since college. But hopefully I even make it to bed because when I leave the concert at 3am, I may freeze to death because I will be so soaked in sweat that I won’t be able to make it more than 15 feet without becoming a little popsicle. So you understand why I hate Colorado right now. DO YOU UNDERSTAND?
Since I met my boyfriend a few years ago, I’ve taken more road trips in the past 3 years than I’ve taken in my entire life. All we seem to do is take road trips. Probably because he likes to go to fun places. And I’m not exactly the most fun human being on earth. But now that we have a 30 pound dog, flying just isn’t going to work so if we can drive there, we will drive there. That means lots of trips to Nebraska. We just got back to Colorado from Nebraska. Thankfully, I like where we go in Nebraska. And I LOVE the people I get to see there. But spending hours in the car is my least favorite. Especially when Jackson (my dog) sleeps the entire time when all I do is think about how much I have to pee but I need to hold it since I went 15 minutes ago. I hate being a small bladdered person.
Speaking of Jackson, he’s the greatest. Except for one thing, his butt. It’s been quite a pain to find a food that works for him. We’ve tried 3 at this point and nothing seems to work. I’m continuously having nightmares that his constant flatulence and how the smell is seeping into my pores. Don’t tell me I’m gross! That is a legitimate fear. Who wants to smell like their dogs toots? No one. So it’s back to the drawing board food wise. I mean, it took me about 20 years to figure about what food I should be eating so I understand that figuring out Jackson’s food will take a little bit of time.
You ready to eat now? Didn’t think so. Damnit. I always do this.Print
Andouille Sausage & Rice Stuffed Pork Tenderloin
- Yield: 3-4 1x
- 4 tablespoons butter, ghee or coconut oil, divided
- 2 garlic cloves, minced
- 1 yellow onion, minced
- 1 red bell pepper, finely chopped
- 2 chicken andouille sausages, chopped
- 1 small cauliflower, riced*
- 1 cup chicken broth
- 1 teaspoon fine sea salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon red pepper flakes
- 1 6-ounce can of tomato paste
- 1–1 1/2 pound pork tenderloin
- Preheat oven to 375 degrees.
- Place 2 tablespoons of butter in a large sauté pan over medium heat. Add minced garlic and onion and sauté until onions are translucent.
- Add red pepper and sausage to the pan and cook for 3-4 minutes then add riced cauliflower and 1 cup broth. Then add all spices and salt. Mix and cook for about 10 minutes, until cauliflower cooks and becomes soft.
- Lastly, add tomato paste and cook for a couple minutes until warm.
- Cut pork tenderloin open lengthwise. Use these pictures for a great demo of how to open it up.
- Use about 1 cup of rice mixture and spread out lengthwise down the middle of the tenderloin. Wrap tenderloin around the rice then tie multiple ties around the tenderloin to keep it secure.
- In another large sauté pan over medium-high, add 2 more tablespoons of butter to the pan. Once hot, sear pork tenderloin on all side for about 2 minutes per side.
- Place on a baking sheet, uncovered for 30 minutes, until meat thermometer reads 160 degrees. Remove and let stand for 10 minutes before removing string and slicing it.
- Serve with reheated andouille rice.
*To rice cauliflower, add cauliflower florets to a food processor using the shredding attachment OR use a cheese grater to grate the cauliflower.
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Oh, Hi! I’m Juli.
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