Sautéed Garlic-Ginger Pork Tenderloin with Cauliflower Rice

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Quickly sautéed pork tenderloin medallions infused with garlic and ginger, served on a bed of fluffy cauliflower rice for a satisfying Whole30 meal. This Asian Fusion-inspired Whole30 recipe (low carb, gluten free), ready in about 25 minutes, pairs pork tenderloin, cauliflower florets, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 3, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Asian Fusion cuisine 310 cal/serving

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Ingredients

1 lb, trimmed and sliced into 1/2-inch medallions pork tenderloin
4 cups, chopped into rice-sized pieces cauliflower florets
4, minced garlic cloves
1 tbsp, grated fresh ginger
3 tbsp coconut aminos
3 tbsp, divided olive oil
2, thinly sliced green onions
1 tsp sea salt
1/2 tsp black pepper
1/4 cup, chopped (optional) fresh cilantro

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb sliced pork tenderloin medallions seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Sauté for 3-4 minutes per side until golden brown and cooked through. Remove pork and set aside.
Step 2: In the same skillet, add 1 tbsp olive oil. Sauté 4 minced garlic cloves and 1 tbsp grated fresh ginger for 30 seconds until fragrant.
Step 3: Add 4 cups chopped cauliflower florets (riced) to the skillet with garlic and ginger. Stir frequently and cook for 5-6 minutes until tender but not mushy.
Step 4: Stir in 3 tbsp coconut aminos and 1/2 tsp sea salt. Mix well to coat the cauliflower rice.
Step 5: Return the pork medallions to the skillet, toss gently with cauliflower rice, and warm through for 1-2 minutes.
Step 6: Remove from heat and garnish with 2 thinly sliced green onions and 1/4 cup chopped fresh cilantro if using, then serve immediately.