I made this the other day, and it was delicious and easy! Would be suitable for any time of year around the Bay Area, where it’s pretty cool all year round (and downright cold in the summer), but probably best for fall/winter-pre-spring anywhere else. This will feed 4 comfortably, or cook for yourself and your mate and have leftovers (cook once; eat thrice!).
sage & garlic crusted pork tenderloin
braised purple cabbage
root vegetable mash
Garlic Sage Roasted Pork Tenderloin
4 garlic cloves, finely chopped
2 tablespoons finely chopped fresh sage
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
1 organic pork tenderloin (about 1 1/4 pounds), tied with kitchen twine if you have it
1 tablespoon virgin coconut oil
1. Process together garlic, sage, salt, pepper, and olive oil to make a paste. Rub mixture all over pork. You can do this up to several hours before roasting, if you have the time.
2. Preheat oven to 400 degrees.
3. Heat a large, heavy saute pan or cast iron skillet over medium-high heat. Add coconut oil. Add pork, and brown all over, about 4 minutes.
4. Transfer pan to oven. Roast pork, turning occasionally, until an instant-read thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.
While the pork is roasting, skin 2 sweet potatoes, 2 red potatoes, and 2 parsnips (can use turnips, carrots, other root veggies). Put in large pot and fill with just enough water to cover. Bring to boil, and simmer til tender, about 12-15 minutes. Drain, return root veggies to pot, add olive oil or butter to taste and about 1 cup of coconut milk. Mash or whip, add salt to taste. Sprinkle on nutmeg before serving.
While the root veggies are coming to a boil, chop the purple cabbage. Heat about 1 tbsp of olive oil in skillet. Add cabbage and stir-fry for about 10 minutes until tender, adding chicken broth to prevent sticking if needed. Salt lightly to taste.
Slice pork in medallions and serve everything. Enjoy!
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