For the pork/marinade:
1 lb (450 g) Pork Tenderloin
1 tbs (15 mL) Fresh Ginger, peeled and minced
3 cloves Garlic, minced
Zest of 1 orange
1/4- 1/2 tsp (1.25 - 2.5 mL) Red Pepper Flakes, optional
1 tbs (15 mL) Honey
2 tbs (30 mL) Tomato Paste
3 tbs (45 mL) Coconut Aminos
For the Cauliflower Rice:
1 cup (150 g) Snow Peas, sliced
2 Scallions, thinly sliced
1.25 cups (190 g) Pineapple, chopped (fresh or canned)
2 tbs (30 mL) Fish Sauce
2 heads Cauliflower
1 lb (450 g) Shrimp, uncooked, peeled, and deveined
1 tbs (15 mL) Coconut Oil
For the Garnish:
1/2 cup (20 g) Fresh Cilantro, chopped
1/2 cup (20 g) Fresh Mint, chopped
2 Limes, cut into wedges
Mix the marinade ingredients in a sealable plastic bag or bowl.
Place the pork into the bag/bowl and cover completely with the marinade. Refrigerate for at least 30 min.
After the marinating time is up, preheat the oven to 400° F (204° C). Place the pork in a glass baking dish and roast for 40 minutes.
Meanwhile, cut the cauliflower into florets and then in small batches using the chopping blade in a food processor, pulse the florets into small pieces that resemble rice. Set aside in a large bowl.
Prep all of your other ingredients and have them standing by as the cooking process is fast.
Heat a wok on high heat and add the coconut oil.
Add the garlic and ginger and stir for 30 seconds.
Add the shrimp and cook, stirring, for 5-7 minutes or until pink.
Add the cauliflower rice and cook, stirring until heated through, about 5 min.
Add the fish sauce and stir.
Add in the pineapple, snow peas and scallions and stir to mix. Remove from heat.
Cut up the pork tenderloin into bite sized pieces and stir into the mixture as well.
Serve with a garnish of cilantro, mint, and a lime wedge.