1 pound pork tenderloin
1 ½ pound cauliflower
8 ounces spaghetti
8 ounces light sour cream
Salt and pepper to taste, optional
Preheat the oven to 325 degrees.
Cook the pork.
Cook the pork tenderloin for 45 minutes in a roasting pan until cooked. Remove from the oven and set aside to cool.
Cook the cauliflower.
Remove the stems and leaves from the cauliflower and cut into florets. Steam for 5 minutes.
Cook the pasta.
Cook the pasta according to the package directions and drain.
Chop the pork into bite-sized pieces and mix together with the cauliflower and pasta. Stir in the sour cream and season with salt and pepper. Serve warm.