This is sooo delicious and can be served as tenderloin or bone-in chops, or the meat sliced and used in wraps, with stir-fried veggies, etc. See my Banh Mi Collard Wraps suggestion below!
INGREDIENTS serves 2 – 4, depending on use
1 lb. boneless pork tenderloin OR 2 6 – 8 oz. thick cut porkchops (bone-in or boneless)
1 garlic clove, minced or grated on a microplane
1 tsp. ginger, minced or grated on a microplane
1 tsp. minced lemongrass or 1/2 tsp. each grated lemon and lime peel (or just use one if that’s what you’ve got!)
1/4 cup coconut aminos (this is a paleo soy sauce substitute, it’s great!)
1 tbsp. fish sauce
1 tbsp. good cooking fat (avocado oil or coconut oil)
Rinse your pork and pat dry. Mix all of the marinade ingredients (everything except the oil) in a small bowl.
Put the pork in a gallon-size Ziploc bag, pour marinade into it, squeeze all air out of the bag as you seal, and toss around so pork is fully coated. Refrigerate for as long as you have, up to overnight. Turn bag at some point during rest time, just to make sure everything is getting the good bath.
Preheat oven to 400 and take pork out of refrigerator while oven is pre-heating. When oven is pre-heated, heat your cooking oil over medium heat (coconut or avocado is heat friendly and compatible in taste for this recipe) in a cast-iron or other oven-proof and non-stick skillet. Remove pork from bag, letting marinade drip into the bag. Reserve marinade. Sear pork on all sides, about 2-3 minutes per side.
Pour reserved marinade over the meat, and place the skillet in your pre-heated oven. This is safe because of the length of time the pork will be cooking. Cook pork about 20 minutes, flipping half-way through. Alternatively, you could boil the reserved marinade on the stovetop for about 3 minutes and baste while cooking or serve as a sauce.
NOTES and SERVING SUGGESTION:
You could also grill this. In that case, use the boil and baste method with the marinade. Grill over hot coals about three minutes per side. Move to a cooler part of the grill and grill for 20 minutes with the cover on, turning half-way through.
I served as Banh-Mi Collard Wraps: Slice the meat into small pieces, grate carrots, radishes, turnips, chop cucumbers, cilantro, sprouts, jalapeno — whatever of this you like and have!. Remove ribs from collard greens, dip in boiling salted water for about 10 secs to soften. Pile it on and wrap it up. Don’t overstuff! Fold in from the sides, then roll from the bottom to the top!
I’d love to know what you think!
May your days be truly delicious and satisfying!
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