Keto Mac & Cheese with Keto Pork Tenderloin
Keto Mac and Cheese
Ingredients
1 head cauliflower, cut into florets*
pinch of salt
3/4 cup Dairyland whole milk, (or cream) *
3 ounces Philadelphia softened cream cheese, cut into cubes*
1 ½ teaspoons dried parsley
1 teaspoon garlic powder
1/2 teaspoon chili powder, or to taste
salt and fresh ground pepper, to taste
2 cups Askew’s shredded cheddar cheese, divided*
1 cup Askew’s shredded mozzarella cheese*
4 slices Maple Leaf bacon, diced and cooked to a desired crispiness*
fresh chopped parsley, for garnish
Topping
1/4 cup pork rind Panko crumbs
1/4 cup Saputo Parmesan cheese, grated
1 tablespoon Foothills melted butter
Directions
Preheat oven to 375˚F.
Place 1 inch of water in a large pot with a pinch of salt and bring to a boil. Add cauliflower florets to boiling water and cook for 10 minutes, or until tender crisp. Drain cauliflower and set aside.
Butter a 9” x 13” baking dish; set aside.
Pour milk in the same pot that you used for the cauliflower and set over medium heat. Add the cream cheese to the milk and whisk until cream cheese is c melted. Stir in dried parsley, garlic powder, chili powder, salt, and pepper. Add 1 cup shredded cheddar cheese and 1 cup shredded mozzarella cheese; gently whisk until cheeses have completely melted.
Add the cauliflower florets back into the pot, and using a large spoon, gently stir around until everything is covered in cheese sauce. Transfer cauliflower mixture to previously prepared baking dish; sprinkle with remaining cheddar cheese and set aside the cauliflower.
In a small bowl combine pork rinds crumbs, parmesan, and melted butter; mix and stir until well combined. Sprinkle pork rinds mixture in an even layer over the cauliflower.
Bake, uncovered, for 18 to 20 minutes, or until hot and bubbly. In the meantime, dice the bacon and fry to a desired crispness. Garnish with prepared bacon and fresh parsley. Serve.
Credit: Diethood
*In Flyer Jan 17-23, 2021
Keto Pork Tenderloin with Garlic Herb Butter
Ingredients
2 1-pound pork tenderloins*
1 tablespoon minced Italian fresh herbs (such as rosemary, thyme, and sage)
6 cloves garlic coarsely minced*
1 teaspoon salt
1 teaspoon pepper
3 tablespoons choose foods avocado oil
Garlic Butter
¼ cup melted unsalted butter
¼ teaspoon garlic salt
½ teaspoon onion powder
1 tablespoon chopped fresh parsley
Directions
Preheat oven to 425° F.
Using a fork, poke holes all over the pork tenderloin. Stuff the holes with the sliced garlic and minced herbs. Season the tenderloin with the salt and pepper.
Heat the avocado oil in a 10” or larger cast-iron skillet over medium-high heat. Sear the pork for 3 minutes per side until browned. Transfer the skillet to the oven and bake pork for 20 minutes - 25 minutes or until a thermometer inserted into the thickest part of the pork reads 145° F.
Remove from oven and let rest while you prepare the garlic butter. Make the garlic butter by simply mixing the ingredients together in a small bowl.
To serve, slice the pork into 1” slices and arrange on a serving platter. Drizzle with garlic butter and serve.
Credit: Cast Iron Keto
*In Flyer Jan 17-23, 2021