Receta Peachy Pork Tenderloin Medallions (recipe by PrepDish)
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Sounds great, right? About a month ago, Allison from PrepDish.com contacted me and wanted to send me a sample meal plan. OK, sure. So I gave it a try. It couldn’t have come at a better time, because I am currently in the process of writing a book and my time is s-t-r-e-t-c-h-e-d with this endeavor, two kidlets, hubby love, and just life in general. Ease of meal preparation was definitely on my much-needed to do list.
What to expect with the food. Well, the “Peachy Pork Tenderloin Medallions with Roasted Zucchini” was on my list this week…30 minutes and it was done. 15 minutes later, the plates were licked clean. This recipe received TWO WHISKS UP in the Cavegirl household…which isn’t generally a unanimous decision with my family. I also learned something this week. I don’t know why it never occurred to me to slice the tenderloin into medallions before cooking. I’ve always cooked the loin and then sliced it afterwards. Well, this was a MUCH quicker way of doing business (doh!). Just be sure to use your meat thermometer so as to not overcook your pork.
Some small drawbacks to some may be:
1. Some dishes call for cheese, but this is always listed as optional. So, as long as you don’t have dairy issues, a little bit of grass-fed cheese can be a fine addition to the paleo lifestyle in small quantities.
2. White potatoes. There are some recipes that call for this; however, I’ve now come to realize that this is becoming a gray area in the paleo community. Again, enjoy in limited quantities. Or, if you still fall into the “absolutely not” side of the fence, just sub a sweet potato or a parsnip in the recipe.
3. Another gray area. Olive oil. PrepDish uses it to cook with in some dishes. There are conflicting studies in the paleo community regarding this as well. So, again, use your tallow or ghee or avocado oil or whatever you enjoy!
Peachy Pork Tenderloin Medallions with Roasted Zucchini
Ingredients
- 1 pound organic pork tenderloin
- 2 large zucchini
- Peach Sauce:
- 4 small peaches, peeled, pitted, and chopped
- 1 teaspoon olive oil (or preferred cooking oil)
- 2 cloves of garlic, minced
- 1 tablespoon grated fresh ginger (about a 1-inch knob)
- 1 small red onion, diced
- 1/2 teaspoon salt
- 1/4 cup apple cider vinegar
- 1/4 cup chopped cilantro
Directions
Add olive oil, garlic, ginger, red onion, and salt to a large saute pan over medium-high heat. Saute for 5 minutes. Add diced peaches and apple cider vinegar. Cook on low for 30 minutes, stirring occasionally. Allow to cool and stir in cilantro before serving.
While the peach sauce is cooking, preheat oven to 425 degrees F.
Place pork and zucchini on parchment-lined sheet pans. Season with salt and pepper. Roast both for 15-20 minutes.
Serve pork with peach chutney and zucchini on the side.
Enjoy!