Tuesday, January 19, 2010

Pork Tenderloin Recipe (Paleo-Friendly)



Maple-Peach Glazed Pork Tenderloin
(a modification of this recipe, by Bobby Flay)
Serves: 4

1 C. peach preserves (I like this brand, St. Dalfour...same one used for this recipe)
¼ C. pure maple syrup**
1 T. ancho chile powder
3 T. freshly squeeze orange juice
2 T. fresh thyme leaves (optional)
Salt and coarsely ground black pepper
2 lb pork tenderloin
1 T. EVOO
  1. Stir together the preserves, maple syrup, ancho powder, orange juice, and thyme in a medium bowl. Season with salt and coarse pepper.
  2. Preheat oven to 400 degrees F. 
  3. Heat olive oil in a medium saute pan over high heat. 
  4. Season pork with salt on both sides. 
  5. Sear the pork on both sides until golden brown.Brush with glaze, on all sides.
  6. Cook in the oven to medium doneness. Glaze every few minutes.
  7. Remove from oven, cover loosely with aluminum foil, and rest for 5-10 minutes.
  8. Slice and serve.
Tip: Get a meat thermomator and ALWAYS let your meat rest, at least 5 minutes.

**According to Loren Cordain and his Paleo Diet Blog, "Sugars were part of our Hunter-gatherers ancestors' diet but not year round. So, use them in moderation."

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