By now, you’ve probably heard of the paleo diet, the one focused on eating like “we used to eat back in the old days”… The concept goes that if a caveman didn’t have something on their menu, neither should you. So what does this mean? In principle you can eat anything you could hunt or gather – meats, fish, nuts, leafy greens, regional veggies, and seeds. On the other hand candy, sugar and cereals are off the menu and (unfortunately for me) even pasta.
While I’m not a complete believer in the Paleo diet, I think a lot of it has merits and in my house we often have meals that would be considered Paleo. Today’s recipe is one of them. Enjoy!
- 2 lb pork tenderloin
- 1/4 coconut flour
- 1 tsp Garlic powder
- 2 tsp sea salt
- 1 tsp black pepper
- 1/2 cup almonds crushed
- 1 tsp fresh rosemary
- 1 large egg
- 1 tbsp coconut oil
For the relish:
- 2 large fresh beets
- 2 tbsp honey
- 1 tsp rosemary
- 2 cups water
- 1/4 cup cranberries
- Preheat the oven to 400°F
- Beat the egg and add black pepper and sea salt to it.
- Mix the coconut flour, crushed almonds, rosemary and garlic powder.
- Dip the pork filet in the eggs and let it sit for about 5 minutes.
- Combine the pork with the coconut flour, almonds, rosemary and garlic powder.
- Use a non stick pan. Cover the pan with parchment paper and coat it with coconut oil. Add the pork filet and bake for about 20 to 25 minutes until the meat’s temperature is 165° F.
- While you are waiting on the pork to get ready, start making the relish by pealing the red beets and chopping them in a kitchen aid until its shredded well.
- Mix the water, honey, red beets, rosemary, salt and cranberries and boil until it has a sauce thick texture
- Let the pork rest for about 10 minutes before you cut it. That way it will keep its juices and wont get dry.
- Serve with the relish and some veggies. Broccoli tastes great with it