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Category Archives: Pork

Apple Bacon Stuffed Pork Tenderloin

Stuffed Pork Tenderloin

Okay, not patting myself on the back, but this is one of the “better” photos I have taken of food recently. ( HA! I usually suck at food photography..) But, yes. This meal is as good as it looks. The sweetness from the Washington apple slices and the saltiness from the pork bacon create what I like to call, “flavor heaven”. There is something special about combining sweet and salty together that just makes food so good. This recipe is actually pretty easy and shouldnt take longer than 35 minutes. Note: you will need a meat tenderizer, mallet, or plastic wrap and a hammer to flatten meat.

INGREDIENTS

1 pork tenderloin 1-2 lbs
1 tbsp minced garlic
1 washington apple, sliced in thin strips
4 strips of bacon
1 tsp of pepper
1 tsp of onion powder
1 tbsp of olive oil

DIRECTIONS preheat your grill to 450 F

1. Take your pork tenderloin and cut it in half, long ways making 2 thick strips. On a flat surface, you will be pounding your tenderloin strips to flatten them out. This will require a meat tenderizer, a mallet, or if you dont have either of these, cover your tenderloin strips with plastic wrap and use a hammer. Flatten to around 1/2 inch thick. It doesnt have to be perfect, just enough so you can roll the tenderloin up later.

2. Season your flattened tenderloin strips with pepper and onion powder on all sides. On one side, lay out two strips of bacon, garlic, and several thin apple slices on each strip of pork. Roll each tenderloin strip up with the bacon and apples on the inside. You should end up with two wide stuffed tenderlion rolls looking like burritos.

3. Lightly coat the outside of the rolls with olive oil before setting on the grill. Using either metal tongs or spatchula, gently place each roll on hot grill. Grill each side for 12 minutes for a medium done tenderloin. Take care while flipping so they dont break open. Cook 15 minutes on each side for well done. Serve immediately and enjoy the goodness!

 
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Posted by on May 22, 2012 in Pork, The "Kills"

 

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Paleo Quick Biscuits and Gravy – Not “Dayton Friendly”

Who doesn’t love Biscuits and Gravy? Since I haven’t been able to cook this delicious recipe lately I don’t have a picture, but I thought I would post a picture of the reason “why” I haven’t been able to cook this recipe lately. Exhibit A: Dayton Cash.  Because of this handsome man, I had to completely cut eggs out of my diet. I know, I know…..Paleo Blasphamy. As much as I love eggs, my 4 month old son recently began having allergic reactions to them. From severe gas to bright red rashes over his face and head……awesome. So until he is finished nursing, I guess “egg-free” is the way I will have to be ( oh well….he’s worth it! I mean, how can I say “no” to that face!?).

But just because I can’t enjoy eggs, doesn’t mean you can’t ( damn right!). So here is a quick biscuits and gravy recipe, made with almond flour biscuits ( recipe for these is from www.elanaspantry.com – fantastic almond flour recipes)  The “gravy” recipe is my own. The consistency is very chunky and thick and very flavorful. Total cook time is less than 20 min! Hope you enjoy! PS: If you are in a time crunch, start cooking your sausage on the stove while you get your biscuits ready!

RECIPE FOR PALEO DROP BISCUITS ( done in 15 minutes)

  • 2.5 cups of almond flour
  • 1/2 tsp of sea salt
  • 1/2 teaspoon of baking soda
  • 1/4 cup of coconut oil ( or even olive oil will work too)
  • 1/4 cup of agave nectar
  • 2 large eggs
  • juice from 1 half of a fresh squeezed lemon

DIRECTIONS

  • Lets keep this simple, shall we? Take a medium size bowl and mix all of your “dry” ingredients ( flour, salt, baking soda) In a small bowl, mix your wet ingredients ( eggs, oil, agave, and lemon juice)
  • Add the wet mix to the dry mix. Mix well. Dough will be a thick, pasty consistency. On a baking sheet, drop one large spoonful of batter for each biscuit, spacing them out at least an inch apart. Bake for 10 – 15 min until golden brown. You can serve these hot right away if you want

RECIPE FOR PALEO SAUSAGE GRAVY ( 15 min)

  • 1 tube of Jimmy Deans All natural Pork ground Sausage ( or other organic sausage with no MSG or preservatives)
  • 2 cups of coconut milk
  • 1 cup of warm water
  • 1 tbsp of arrowroot powder
  • 1 tsp of garlic powder

DIRECTIONS

  • In a large skillet, cook your ground sausage over med. heat. (If you have lots of grease from your sausage you can drain a little bit of it.) Add your coconut milk and garlic powder, stirring well.
  • In a measuring cup, mix your 1 cup of warm water and arrowroot powder until the powder fully dissolves. Pump up your skillet heat to “high” and add the arrowroot/water mix to the sausage. Stir constantly for 1 minute or until the mixture starts to thicken. Once the desired thickness is reached you can serve this chunky gravy over the drop biscuits and enjoy!
 
 

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Paleo Chicken Bacon Ranch

Chicken Bacon Ranch

I love chicken. I heart bacon. And I miss ranch dressing. The three added together reminds me of the days long, long ago when I used to go to Subway and get the Chicken Bacon Ranch sub sandwich on wheat bread. So, I wanted to re-create this meal the best I could with even more flavor, better ingredients, and no insulin spike or stomach problems after the fact ( gotta love Paleo..)! This meal doesn’t take long and is quite delicious. Disclaimer: there is a very small amount of dairy in this meal ( sour cream) if you are doing strict Paleo with no dairy, you can switch out the sour cream for full fat coconut milk, it is just not as thick of a sauce ( but still deeeelicious). SERVES: 6 People or 4 with really big appetites 🙂 TIME: 25 – 30 minutes

INGREDIENTS

  • 2 lbs of boneless skinless chicken cut into 1 inch pieces
  • 4 strips of pork bacon chopped into 1 inch pieces
  • 1 1/2 cups of chopped onion
  • 1/2 cup of sour cream ( or sub in coconut milk)
  • 1/2 cup of Paleo Mayo ( get recipe by clicking here)
  • 1 teaspoon of dried chives
  • 1/2 teaspoon of dried parsley
  • pinch of salt and pepper
  • 1/2 teaspoon of dill weed
  • 1/4 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder

DIRECTIONS

  • In a large skillet, begin cooking your bacon pieces over medium heat. Once bacon grease starts to develop in the pan, add your chopped onion to the skillet and cook with the bacon. Cook for 3-5 minutes or until onions are cooked through.
  • Add your chicken to the skillet mix. Cover skillet with large lid and cook over medium heat for 10 minutes, stirring occasionally. While chicken is cooking, take a small bowl and make your homemade ranch dressing by combining sour cream, Paleo Mayo, chives, parsley, salt, pepper, dill weed, garlic powder, and onion powder. Mix well as set aside.
  • Once chicken pieces are cooked through, drain any excess liquid/ grease in your skillet. Add your homemade ranch dressing to the skillet and mix thoroughly. Cover and simmer for 5 minutes, stirring a few times to coat the chicken bacon mixture well. Serve and enjoy!
 
 

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