Happy Tuesday Twinkles!
Last night I made pork tenderloin (from Paleo Comfort Foods) with 2 different kinds of artichokes and it was delicious! This book is a must-have in my opinion. I modified this recipe a bit based on what I had in the kitchen.
Apple and Cinnamon Stuffed Pork Tenderloin:
2 pound pork tenderloin
2 apples peeled and cut into chunks
1/2 teaspoon cinnamon
1 tablespoon raw honey
1 teaspoon lemon zest
1/2 cup almond butter (the recipe called for their “Pecash butter” which is pecans and cashews)
3 cloves of garlic, minced
1/2 cup hot water
Salt and Pepper
Preheat the oven to 350. Butterfly and pound out the pork loin. Put the apples, cinnamon, lemon zest and honey in the food processor and pulse. Chunky is good. Pour over tenderloin and roll it up. Bake for 25 minutes a pound and let rest for 10 minutes.
Mix the almond butter, garlic, salt & pepper and add the hot water to mix. It will look like a thick soup. Slice the pork and pour the sauce over and enjoy!!
I’d never made these before. It’s part of my “cook an unfamiliar vegetable each week” campaign. I highly recommend it, last week’s was baby bok choy! I used this recipe and omitted the cheese
I’ve been eating these since I had 2 front teeth and have been cooking them for almost as long :). Check out this instructional.
Let me know how much you love this recipe, I sure did!! Stay tuned for tomorrow’s braised short ribs and cauliflower mashed taters.
Live to Thrive,