Contact Us
07778 218009

Pork tenderloin scallops with herb sauce and cauliflower rice

A good choice! You can use any similar-sized protein. The cauliflower rice is so easy and tasty and makes a good accompaniment to many dishes. If necessary, remove the fat and skin from the pork, lightly season and set aside.


  • 4 pork loin or tenderloin scallops about 1/2 inch thick - allow 2 scallops (3-4 oz total) per person
  • ½ pint vegetable stock - made with 1-2 tsp Swiss Vegetable Bouillon mixed in hot water
  • 1 shallot - diced
  • 2 fresh or dried shitake mushrooms
  • 1 leek, thinly sliced
  • 2 tsp greek yogurt (optional)
  • Olive oil
  • Salt and pepper
  • 2 TBS chopped fresh herbs (sage, tarragon, thyme or parsley)
  • Cauliflower


Serves 2

Recipe developed by Sharyn Singer


  1. To prepare the sauce - In a small saucepan, heat the vegetable stock with the dried shitake mushrooms. Once the mushrooms have softened, remove and slice them discarding the stems - and set aside. Pour the stock into a bowl.
  2. In a non-stick or heavy frying pan, sauté the shallot and leek in a little olive oil
  3. Cook over a medium heat for a few minutes than add the mushrooms and ¼ pint vegetable stock from the bowl
  4.  Simmer until the liquid is reduced by half and add 1 TBS herbs
  5. Put the sauce into the small saucepan used for heating stock, cover and set aside
  6. Then wipe the excess liquid from the frying pan, then heat a little olive oil in it and cook the pork (depending on thickness) for about 2-4 minutes on each side
  7. Set the pork aside and keep warm. Add the sauce to the frying pan and finish cooking by putting it back on a medium heat - add the cream and the remaining chopped herbs, then add the pork scallops and their juices to the sauce. Cook for a few more minutes
  8. If more liquid is needed, add a small amount of the remaining stock
  9. Wash, dry and grate the cauliflower (allow about 3-4 TBS per serving)
  10. Put in a frying pan and add vegetable stock (about ¼ pint). Don't add seasoning as the stock will contain enough
  11. Cook covered over a medium heat for 5-7 minutes. Remove from the heat and keep covered until ready to serve
  12. Serve with pork scallops spoon sauce over


The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

© 2019 The Healthy Employee

Web Development by Noisegate Media