GARLIC CAULIFLOWER RICE WITH MUSHROOMS, CUT-UP PORK TENDERLOINS AND AVOCADO SALAD

Yes, my last CAULIFLOWER recipe for now, smile. This is kind of one pot comforting food and it is all about flavors. It is so yummy and tasty and makes you feel so cozy and happy, smile. No kidding! Try it.
 
Approximate Prep and Cooking Time: Under 20 minutes
Approximate Cost: $7.48 or $3.74 per serving
Servings: 2 plus
 
Ingredients
4 pork tenderloin filets cut up in 1” pieces ($2.50)
2 cups of riced cauliflower ($1.50)
5 large Baby Bella mushrooms (.70)
1 handful of Italian parsley, chopped (.30)
11/2 tsp. Angie’s Basting Oil for the rice, salad & tenderloins (See my link below) (.30)
11/2 Angie’s dried seasoning for the rice, salad & tenderloins (See my link below) (.20)
7 cloves of chopped garlic (.30)
1 Avocado ($1.00)
1 Tomato (.33)
½ red onion, sliced (.35)
1 tsp. water
 
Directions
Cut the tenderloins in 1” and marinade well with basting oil, dried seasoning and garlic.
In a skillet with basting oil, sauté the cut up mushrooms, pork tenders and the garlic.
Add the cauliflower rice, chopped parsley and water. Stir.
Cover the pan and cook in low for about 2-3 minutes.
 
To prepare the salad; Add the cut up tomato, red onion, and dried seasoning to a glass bowl and mix well.
Add the cut up avocado and drizzle basting oil over it, mix. Refrigerate until serve.
 
My Links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil