The Performance Paleo Cookbook: Recipes for Training Harder, Getting Stronger and Gaining the Competitive Edge by Gaudreau Stephanie

The Performance Paleo Cookbook: Recipes for Training Harder, Getting Stronger and Gaining the Competitive Edge by Gaudreau Stephanie

Author:Gaudreau, Stephanie [Gaudreau, Stephanie]
Language: eng
Format: epub, mobi
Publisher: Page Street Publishing
Published: 2015-01-05T22:00:00+00:00


SPICED PORK TENDERLOIN WITH ROASTED PLUM SAUCE

TENDER, BRINED PORK WITH SWEET-TANGY PLUM SAUCE

Pork tenderloin is a great, relatively inexpensive way to incorporate lean protein into your diet. Soaking the meat in a brine—essentially a salty, spiced water bath—imparts both flavor and extra tenderness. Even though this cut of pork is notoriously tender, it’s also very lean and can dry out quickly when cooked. I paired this with a sweet and tangy sauce made from plums, which are roasted to concentrate the flavor.

MAKES 2 TO 3 SERVINGS

FOR THE BRINE

2 tbsp (30 g) sea salt

1 tsp anise seed

1 tsp coriander seed

½ tsp black peppercorns

½ tsp red pepper flakes

½ cup (118 mL) apple cider vinegar

2 ½ cups (591 mL) water

FOR THE PORK

1 lb (454 g) pork tenderloin

1 ½ lb (680 g) black plums, pitted and halved

2 tsp (10 mL) melted ghee

⅛ tsp sea salt

⅛ tsp black pepper

½ tsp ground ginger

⅛ tsp ground coriander

1 tbsp (15 g) ghee

Brine the pork at least 2 hours in advance. In a large plastic zip-top bag, combine the salt, anise, coriander, peppercorns, red pepper flakes, apple cider vinegar and water. Add the pork tenderloin to the brine, and refrigerate for two to three hours.

Preheat the oven to 325°F/163°C, and line a baking sheet with foil or parchment paper. Place the halved plums on the sheet, then drizzle with melted ghee and sprinkle with salt and pepper. Roast the plums for about 30 minutes or until they’re soft. Remove them from the oven, and let cool. Scrape the flesh from the skins—they can be bitter—into a medium bowl. Use a fork to lightly mash the plums into a sauce.

Remove the pork from its brine. Discard the brine and pat the tenderloin dry with a paper towel. Line the baking sheet with fresh foil or parchment. Rub the pork with the ginger and coriander. Sear the pork in a skillet over high heat in 1 tablespoon/15 grams of ghee for 3 minutes per side. Then put the pork on the baking sheet. Roast the meat at 325°F/163°C for about 20 minutes or until the pork is cooked through and the juices run clear. It’s best to use a meat thermometer to test if the tenderloin is done and prevent overcooking.

TOTAL RECIPE MACRONUTRIENTS (IN GRAMS PER SERVING)

PROTEIN 34G

FAT 14G

TOTAL CARB 33G

NET CARB 31G



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