Skillet Pork Roast with Eggplant and Cauliflower Rice
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.
Ingredients
- 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)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the pork roast with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
- Sear the pork roast on all sides until browned, about 4-5 minutes per side.
- Transfer the skillet to the oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- While the pork is roasting, heat the remaining 1 tablespoon of olive oil in another skillet over medium heat.
- Add the diced eggplant, season with salt and pepper, and sauté until tender and golden brown, about 10-12 minutes. Set aside.
- If using a whole head of cauliflower, cut it into florets and pulse in a food processor until it resembles rice.
- 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.
- Once the pork roast is done, let it rest for 5 minutes before slicing.
- Serve the sliced pork roast over a bed of cauliflower rice, with sautéed eggplant on the side.
- 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!