Skillet Pork Roast with Eggplant and Cauliflower Rice

Skillet Pork Roast with Eggplant and Cauliflower Rice
Chef Brainy
What Started it all:
Pork roast, Eggplant, rice, skillet

This delicious and low-carb meal is perfect for a quick and easy dinner that's full of flavor! The tender pork roast pairs beautifully with the savory eggplant and cauliflower rice, making it a satisfying dish for the whole family.


  • 1.5 lbs pork roast
  • 1 large eggplant, diced
  • 1 medium head of cauliflower, riced (or use pre-riced cauliflower)
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped (optional for garnish)


  1. Preheat your oven to 375°F (190°C).
  2. Season the pork roast with garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
  4. Sear the pork roast on all sides until browned, about 4-5 minutes per side.
  5. Transfer the skillet to the oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
  6. While the pork is roasting, heat the remaining 1 tablespoon of olive oil in another skillet over medium heat.
  7. Add the diced eggplant, season with salt and pepper, and sauté until tender and golden brown, about 10-12 minutes. Set aside.
  8. If using a whole head of cauliflower, cut it into florets and pulse in a food processor until it resembles rice.
  9. In the same skillet used for the eggplant, add a little more olive oil if needed and sauté the cauliflower rice over medium-high heat for 5-7 minutes until tender. Season with salt and pepper.
  10. Once the pork roast is done, let it rest for 5 minutes before slicing.
  11. Serve the sliced pork roast over a bed of cauliflower rice, with sautéed eggplant on the side.
  12. Garnish with fresh parsley if desired.

There you have it! A quick, low-carb, and flavorful meal that’s sure to please everyone at the table. Enjoy!

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