Wednesday, January 9, 2013

Paleo Lime & Garlic Shredded Pork

Tonight I was the zen master of paleo adaptation. My kids had requested nachos. I've made them paleo before, with homemade cashew cheese & sweet potato skins, but frankly I'm still sick and didn't want to go to all of the effort.

Instead I made some delicious shredded lime and garlic pork, which I used to top their nachos and which *I* then used to dress up a salad. I chopped up some tomato, avocado and onion to top off their dinner treat, and then used it to dress my own dish. The lime in both the pork and topping really add a nice fresh zing, and everyone was very happy with dinner.

While you can't have nachos (even paleo-ified ones!) on a Whole30, this meat and topping are both totally compliant and a nice way to enjoy some Tex-Mex flavor.

Paleo Lime & Garlic Pork

1 (1-pound) pork tenderloin, trimmed
2 tbs. olive oil, divided
1/2 tsp. salt, divided
1/4 tsp. black pepper
2 tbs. fresh lime juice
3 minced garlic cloves

Rub pork with 1 tablespoon oil, 1/4 teaspoon salt, and black pepper. Place in a greased shallow roasting pan. Bake at 500° for 23 minutes or until a thermometer registers 160°.

Remove from pan; cool 10 minutes. Shred pork with two forks to measure 2 cups; place in a small bowl. Stir in remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, 2 tablespoons juice, and garlic.

For the topping, I simply tossed together:
1/2 pint of cherry tomatoes (quartered)
1 diced avocado
1 small chopped onion
2 tbs. lime juice
1 tbs. olive oil
minced cilantro
salt & pepper, to taste

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