Thursday, June 28, 2012

Paleo Pork Tenderloin w Pineapple & Tomato Sauce

I was so inspired by the Guy Fieri watermelon pork tacos I made the other week, that I wanted to try my own combination of pork and fruit. I reduced the spice as I wanted to make the meal kid-friendly; as a result the sauce doesn't have a ton of oomph, but was fresh and tasty.

The sangria in the photo is clearly optional and just one of the delicious summer indulgences that happened to match the meal perfectly ;)

Pork Tenderloin with Pineapple & Tomato Sauce

2 tbs. olive oil
4 chopped garlic cloves
1/2 medium red onion, diced (I'd increase this to the whole thing next time)
1 pint cherry tomatoes, halved
1 20. oz. can pineapple chunks in juice
2 tsp. paleo-compliant sweetener of choice (I used one stevia packet)
2 tsp. balsamic vinegar
1.5 lb. pork tenderloin
salt & pepper, to taste
fresh chopped basil

Preheat oven to 400. Heat oil in a medium saucepan over medium heat. Add garlic and onion, cooking until soft. Add tomatoes and cook for another couple of minutes more.

Drain pineapple and add chunks along with a few tbs. of the juice. Add sweetener and vinegar, stirring to combine. Lower the heat and simmer for 10 minutes.

Meanwhile, season pork tenderloin with salt and pepper. Cook in a large ovenproof skillet over high heat for 1-2 minutes a side, only long enough to sear it. Place skillet in oven for 15 minutes, then remove to a plate. Cover with foil and allow to sit for a few minutes.

Taste the sauce and season as needed with salt and pepper. Heat it again while slicing the pork into medallions. Pour sauce over pork and garnish with chopped basil.

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