Tuesday, December 16, 2014

Paleo Spicy-Sweet Pork


I was intrigued when I saw this recipe in the December issue of Cooking Light. Raspberry jam and salsa? Definitely a unique flavor combination.

It was pretty easy to tweak this one to make it paleo. I bought boneless pork chops because they were on special, but I do think this would taste even better with the tenderloin called for in the original recipe.

The caveman and I enjoyed this alongside a simple avocado, mango and red onion salsa dressed with a little olive oil, balsamic vinegar, lime juice and salt. The flavors paired together perfectly!

Definitely try this one if you're looking for a recipe with bright flavors to enjoy on a chilly evening.

Paleo Spicy-Sweet Pork
adapted from Cooking Light

1 tbs. coconut aminos
1 tsp. freshly minced ginger
2 minced garlic cloves
1 tsp. coconut oil
1 lb. pork tenderloin or boneless chops, trimmed and cut into 3/4 inch slices
1/3 cup bottled organic salsa
1 tbs. 100% raspberry fruit spread
minced cilantro

Combine first 3 ingredients in a bowl.

Heat oil in a large nonstick skillet over medium-high heat. Flatten each pork piece to 1/2-inch thickness using your fingertips.

Add pork to pan; spoon soy sauce mixture evenly over pork slices. Cook 3 minutes or until browned.

Turn pork over; cook 3 minutes or until done. Remove from pan. Add salsa and preserves to pan; increase heat to medium-high. Cook 30 seconds or until slightly thick, stirring constantly.

Serve pork with salsa mixture, and sprinkle with cilantro.

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