I have a secret. I have an odd obsession with cookbooks. But only the ones that have pictures to go along with the recipe, and I mean every recipe. Those are the only cookbooks I seem to buy, and I know I can't be the only one. This recipe grabbed me as I was looking through my new Paleo cookbook. I'm trying to cook a variety of foods these days and this was a nice break from the usual chicken or fish recipes. It's healthy, quick to prepare, and can easily be a freezer meal (freeze the sauce separately and add to pork in the skillet the day you'd like to cook it).
4 SERVINGS
PREP: 20 minutes COOK: 6 minutes READY IN: 26 minutes
| SIMPLE | HEALTHY | YUM |
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INGREDIENTS
- 2-3 lbs pork tenderloin
- 2 tablespoons coconut oil
- sea salt and pepper to taste
Sauce:
- 3 tablespoons lime juice
- zest of 1 lime
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/4 cup cilantro
- 3/4 teaspoon onion powder
- 1/4 teaspoon chipotle chili powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
DIRECTIONS
- Cut pork tenderloin into thick cubes, about 3/4 inch thick.
- To prepare the sauce, add all sauce ingredients to a food processor and blend until smooth.
- Heat skillet over medium heat with coconut oil. Sprinkle pork with sea salt and pepper and add to pan. Cook for 1-2 minutes or until bottom starts to brown. Turn pork over and cook for another 1-2 minutes.
- Add sauce to skillet with pork and cook until pork is cooked through, about 4 minutes.
- Serve pork with sauce poured over it.
NUTRITION FACTS
10 oz pork= 1 serving 460 calories 20.6g fat 6.5g carbs 59.6g protein 4.7g sugar
Enjoy!
Recipe adapted from Make Ahead Paleo by Tammy Credicott
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