Nutrition per serving may change if servings are adjusted.
1 (1 pound) natural pork tenderloin
6 cups chopped cauliflower (1½ pounds)
2 tablespoons olive oil, divided
⅛ teaspoon salt plus ¼ teaspoon, divided
1 medium onion, cut into thin wedges
1½ tablespoons paprika plus more for optional garnish
½ teaspoon ground pepper
1 (14.5 ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano, undrained
1 cup reduced-sodium chicken broth
¼ cup bottled mild banana peppers, finely chopped
⅓ cup light sour cream
2 tablespoons all-purpose flour
8 teaspoons light sour cream (optional)
Trim fat from meat. Cut meat into bite-size pieces; set aside.
Place cauliflower in a food processor. Cover and process with several on/off pulses until cauliflower is evenly chopped into rice-size pieces.
Heat 1 tablespoon of the oil in a very large nonstick skillet over medium-high heat. Add cauliflower and ⅛ teaspoon of the salt. Cook 8 to 10 minutes or until golden brown flecks appear throughout, stirring occasionally.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add meat and onion; cook about 3 minutes or until meat is starting to brown, stirring occasionally. Sprinkle with 1½ tablespoons paprika, ground pepper, and remaining ¼ teaspoon salt. Cook and stir 1 minute more.
Add tomatoes, broth, and banana peppers. Bring to boiling; reduce heat to medium-low. Cook, covered, 5 minutes. Increase heat to medium-high. Cook, uncovered, 4 to 6 minutes or until slightly thickened, stirring frequently. Stir together ⅓ cup sour cream and flour in a small bowl; stir into meat mixture. Cook and stir until thickened and bubbly.
Serve meat mixture over cauliflower "rice." If desired, top each serving with 2 teaspoons sour cream and a sprinkle of paprika.