Maple Glazed Pork Tenderloin and Cauliflower Rice

Last night, I made a couple of Pork Tenderloin in the Air Fryer, and I made some Cauliflower Rice in the cast iron skillet. This was the first time making either of these 2 items – but, I gave it a shot. I started with 2 Pork Tenderloin, which I marinated for 2 hours in Apple Juice, Chicken Broth, Rosemary, Course Salt, and Apple Cider Vinegar.

When I took them out of the marinade, I patted them dry, then rubbed them with Olive Oil and put them in the Air Fryer for 15 minutes at 360 degrees. Then I flipped them, and cooked for another 15 minutes at 360.

While they were cooking, I prepared the Maple Glaze – Maple Syrup, Apple Juice, Rosemary, and Seasoned Salt. I cooked this mixture over low / medium heat until reduced by half – then removed from the heat.

I poured the Maple Glaze over the Pork Tenderloin and cooked for another 5 minutes at 260 degrees.

They turned out slightly over – cooked – but they were still very good. The next time I will decrease the cook time by a few minutes – and they will be perfect.

Then, I made some Cauliflower Rice. I took a full head of Cauliflower, washed it and dried it off. Then I cut off the leaves and the stalks. Then I cut the remaining Cauliflower head into four pieces, and grated the entire head – making shapes similar to a grain of rice.

I heated up the cast iron skillet, with a couple tsps of Olive Oil, then added the Cauliflower Rice. I added some salt, pepper, and a bit of Cayenne. I cooked it for approximately 5 minutes – stirring often. Near the end, I added some butter for good measure, lol.

The Cauliflower Rice was a hit – it came out very good – and for someone that doesn’t eat rice – this was pretty cool. Then I added some Whole Kernel Corn to top the whole meal off. I served the meal with the sliced Pork Tenderloin served over a bed of the Cauliflower Rice, with the corn on the side.

All in all – it was a very good meal. The more I use my Air Fryer, the more I like it.

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