Tagine Spice-Rubbed Pork Tenderloin w/Cinnamon-Bacon Pears

Ingredients:

12oz Pork Tenderloin (I tie up the little ends, to make the tenderloin the same size throughout)

3 Carrots, peeled and sliced 1" thick

1T. Coconut Oil

1T. Tangine Spice (recipe follows)

1/4 tsp. Sea Salt

1/2 Pear, sliced into small pieces lengthwise and then horizontally 

1/2 tsp. Ground Cinnamon

3T. Bacon Slices*

Squeeze of Fresh Orange (about 1T.), optional
Fresh Parsley (for garnish), optional

*Remember those bacon pieces you cooked up and have sitting on your counter? You didn't eat them...did you!?

1. Preheat oven to 415F.
2. Heat an oven-proof saute pan over medium-high heat. Add coconut oil to heated pan.
3. Add carrots and toss to coat. Sprinkle with seasoning.
4. Season the pork tenderloin with spice rub and sea salt and transfer to heated pan. You'll need to move the carrots to the side of the pan, to make space in the middle for the pork.
5. Brown the pork on one side, about 5 minutes, and then flip. Transfer the pan to the preheated oven.
6. Cook the pork and carrots until done (remember that it will continue to cook once you take it out of the oven to rest), about 20 minutes. 
7. Remove the pork and carrots from the pan and set aside to rest. 
8. Move the pan to a burner and turn on the heat to medium (be careful...the pan and handle will be HOT!). Add the sliced pears and bacon pieces to the pan and sprinkle with cinnamon. If your pears aren't very sweet, add a squeeze of fresh orange juice to the pan. Cook until tender, about 7 minutes.
9. Slice the pork and serve topped with the pears. If the carrots aren't hot enough, at this point, add them to the pan, toss, and reheat, about 1 minute. 

This another recipe that I created using ingredients that I had on-hand. I think that this would be really good with yams. I'd also like to try it with blueberries, instead of pears, as was recommended by my friend, Juli. And, really...you could just use cinnamon and cayenne in place of the Tangine Spice or a little cocoa powder, cinnamon, and ancho chili powder...I just love the combination of salty bacon with the spicy-sweetness of the cinnamon and the sweetness of the fruit (in this case, pears). So, get creative. 

Tagine Spice Rub:

Ingredients:

2 teaspoons paprika 

1/4 teaspoon ground turmeric 

1/2 teaspoon ground cumin 

1/4 teaspoon cayenne pepper 

1 teaspoon ground cinnamon 

1/4 teaspoon ground cloves 

1/2 teaspoon ground cardamom 

1 teaspoon kosher salt 

1/2 teaspoon ground ginger 

3/4 teaspoon garlic powder 

3/4 teaspoon ground coriander

I didn't want to fork over the money to buy a pre-made spice mix, knowing that I had all of the ingredients in my cupboard to make my own. So, I found a mix that I wanted to buy and then searched the internet for one that sounded pretty close. This is the one I found...adjust to your taste or just trust me when I say this is really good! :)

Spice Up Your Paleo Cooking!

Recently Williams-Sonoma added some really cool spice mixes to their product line...I'm in love! Meat and vegetables are about to get a little (lot) more exciting!

In my opinion, if you want this way of eating to feel like a lifestyle (which it is), as opposed to a diet (which it's not) you need to enjoy the food that you're creating and eating. I eat food that is good for my body, but I definitely need/want to enjoy it. A good steak really only needs salt and pepper (and butter doesn't hurt), but chicken, pork, a few random cuts of beef...please give me something more. Enter spice mixes! Whether you purchase from WS or just use their mixes as inspiration, don't be afraid to add a little spice to your cooking. You have the potential to turn a bland stir-fry of meat and veggies into an international delight and totally recreate a meal remake with just a little added spice. 

Here are a few examples:

Liven up your Stir-Fry with Chinese Five Spice or turn it into a flavorful curry with an exotic Curry Blend and the addition of coconut milk...Japanese, Thai, Indian, African...there are so many options. 

 I made this Salmon with a little raw honey, fresh orange, sea salt Cinnamon, Smoked Paprika, and Ancho Chile Powder:

I was inspired to liven up this Sweet Potato Gratin, by this spice "recipe"...oh, so good! 

Season this Roast with Ras El Hanout and serve with roasted Butternut Squash and Spinach for a Moroccan-style flavor. Or, this Wild Porcini Sea Salt, Carrots, and Parnips for a more earthy, hearty meal. 

This Slow Roasted Chicken has so much potential; use Pizza Seasoning and serve shredded, over Spaghetti Squash for an Italian-inspired meal. Or, season with Lemon Herb and serve with Summer squash, for a more vibrant, light meal.

Use a unique Spice Blend to change up the flavor of this budget-friendly Chicken Hash:

Turn this Butternut Squash Soup into something a little more special, with Japanese Curry. 

No, I don't work for Williams-Sonoma and I have not tried all of these spice blends...I just felt the need to share. I visit their website often, for recipe inspiration and have recently tried their Smoked Sea Salt, Wild Porcini Mushroom Salt, and Sumac (a really interesting way to "freshen" a rich dish)...all have been really tasty and fresh-tasting. Peruse their site and order them for yourself or just look for inspiration and buy them elsewhere. You can always create your own blends, usually at a significant savings...it's just a matter of getting the blend just right. 

Here are some Spice Blends that I've made and used at home. Enjoy!

Spice-Rubbed Chicken w/Smoked Red Pepper and Cilantro-Pumpkin Seed Sauce

 

Spice-Rubbed Chicken w/Smoked Red Pepper and Cilantro-Pumpkin Seed Sauce 

(From Bobby Flay's Mesa Grill Cookbook)

Serves 4

Ingredients:

4 Chicken Breasts

2 T. EVOO

1/2 C. Sixteen-Spice Rub (for Paleo, use this 14-Spice Rub)

1. Preheat oven to 400F.
2. Rub each breast with 2T. of the spice mixture. Heat the 2T. EVOO in a large ovenproof saute pan over medium-high heat. 
3. Saute the breasts, smooth side (or presentation side) down, until golden brown, 2-3 minutes. Turn the breasts over and transfer the pan to the preheated oven. Bake the chicken until cooked through, 8-10 minutes*. Remove from the oven and let rest for 5 minutes before serving. 
4. Once rested, garnish (if desired) with Cilantro-Pumpkin Seed Sauce, Smoked Red Pepper Sauce, and Cilantro.

*Do not overcook the meat. It will continue to cook once removed from the oven, during the resting period.

Roasted Garlic

Ingredients:

1 Head Garlic

1/2 T. EVOO

1. Preheat an oven to 400°F.
2. Cut off the tops of the garlic heads and rub the cut surface with the olive oil. Wrap the garlic in a sheet of aluminum foil.
3. Roast until the garlic cloves are soft and lightly browned, about 1 1/4 hours. 
4. Let cool completely.
5. Garlic can be squeezed out of the skins, for use.

Smoked Red Pepper Sauce

(From BobbyFlay.com)

Yields: 2 ½ cups (adjust as needed**)

4 roasted, peeled, seeded red bell peppers (roast over a gas flame, on the BBQ, or in a 425F oven), chopped
½ small red onion, coarsely chopped
4 cloves roasted garlic, peeled
¼ cup red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon chipotle puree
Salt and freshly ground black pepper
½ cup olive oil

1. Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. 
2. With the motor running, slowly add the oil and blend until emulsified. 
3. Strain sauce into a bowl.

**I quartered (1/4) this recipe and produced enough sauce for four servings. Make the full batch if you'd like to make this meal more than once throughout the week.  

Cilantro-Pumpkin Seed Sauce

(From Bobby Flay's Mesa Grill Cookbook*)

Makes 2-4 Servings

Ingredients:
1/2 C. Packed Fresh Cilantro 
1/8 Cup Pumpkin Seeds, toasted
1/4 Small Shallot
1/2 Garlic Clove
1 T. Red Wine Vinegar (this is not considered Paleo, so use lemon or lime juice if you'd like)
1/2 C. Fresh Spinach Leaves
3 T. EVOO
1 tsp. Raw Honey
Sea Salt and Pepper, to taste

1. Combine cilantro, pumpkin seeds, shallot, garlic, vinegar, spinach, and 1/8 C. of water in a blender and blend until smooth. 
2. With the motor running, slowly add the oil and blend until emulsified. 
3. Add honey, salt, and pepper. 
4. The mixture should be a slightly loose sauce consistency.
5. Store in the refrigerator, for up to one week.

*The recipe has been modified slightly.

And, here's the Spice Rub again:

16 14 Spice Rub

(From BobbyFlay.com)

Makes About 2 Cups

3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder (I was unable to find this one, so I just increased the other chile powders)
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon ground fennel seed
1 teaspoon chile de arbol
3 tablespoon brown sugar
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper

Whisk together all spices in a bowl.

Pork Tenderloin Recipe (Paleo-Friendly)

New Mexican Rubbed Pork Tenderloin with Bourbon-Ancho Sauce
(a modification of this recipe, by Bobby Flay)

Serves: 4-6

New Mexican Rub
3 tablespoons ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon kosher salt
2 teaspoons chile de arbol
2 teaspoons ground cinnamon
2 teaspoons allspice

Combine all ingredients in a small bowl.

Ancho Sauce
2 tablespoons olive oil
1 medium red onion, finely chopped
3 ancho chiles, soaked, seeded, stems removed and pureed
6 cups homemade chicken stock
1 cup apple juice concentrate (organic, unsweetened), thawed
8 whole black peppercorns
1/4 cup pure maple syrup**
Salt

1. Heat olive oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the remaining ingredients and cook until reduced by half.
2. Strain through a fine mesh strainer, return mixture to the pan and cook to sauce consistency; season with salt.

Pork Tenderloin
2 tablespoons olive oil
2 lb pork tenderloin
Salt
New Mexican Spice Rub

1. Preheat oven to 400 degrees F. Heat olive oil in a medium saute pan over high heat. Season pork with salt on both sides. Dredge pork in the spice rub and tap off any excess. Sear the pork on both sides until golden brown. Cook in the oven to medium doneness (check here for internal meat temperatures), about 8-10 minutes.

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."

Warming Winter Soup

Carrot Soup w/Ras el Hanout

Ingredients:
2lbs Carrots*, peeled and chopped
3 Celery Stalks (I used the leafy tops leftover from the celery I trimmed for snacks), chopped
1 Small Yellow Onion, peeled and chopped
3 Cloves of Garlic, peeled and smashed
1 T. EVOO
2 T. Ras el Hanout
4 Cups Vegetable or Low Sodium Chicken Stock, or Water
1/4 C. Coconut Milk, plus more for garnishing (if desired)
Sea Salt and Pepper, to taste

1. In a large saucepan over medium heat, warm the oil. Add the carrots, onion, celery and garlic and sauté for 5 minutes.
2. Add Ras el Hanout, stir to coat, and cook another 5 minutes. 
   
3. Stir in the water or stock . Increase heat to high and bring to a boil.
4. Reduce heat to low, cover and simmer until the carrots are tender, about 20 minutes.
   
5. Transfer the soup, in batches, if necessary, to a blender or food processor and puree until smooth.
6.  Add coconut milk and blend. 
7. Serve with a drizzle of coconut milk and a light dusting of Ras el Hanout.
   

Makes Approximately One Quart

*This recipe would also be good with butternut squash, another winter squash, or yams.

I was inspired by a recipe for Ras el Hanout, I found on one of my favorite blogs, TheClothesMakeTheGirl. I check her (Melissa a.k.a. Melicious) site daily, as she offers an abundance of information, inspiration, and motivation. I enjoy her entertaining, yet thought-provoking writing style, and I think you will too.

Recipe for Spice Rub

For those of you trying to get a little more creative with your poultry or pork recipes, you have got to try this rub (Bobby Flay's "16 Spice Rub", modified for Paleo) ! It seems like a lot of ingredients, because it is...but it's totally worth it! All of these spices can be found at your local Whole Foods or at most grocery stores.


14 Spice Rub For Poultry:
3 tablespoons ancho chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon ground fennel seed
1 teaspoon chile de arbol
2 tablespoons sea salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper

Whisk together all spices in a bowl.

To use the rub, brush your skinless chicken or turkey breast, or pork tenderloin, with a little oil to coat and then sprinkle a light layer (about 1-2 tablespoons, depending on the size) of the rub onto the meat and rub in. Grill, or sear and bake, until cooked through (chicken, turkey, and pork should all reach an internal temperature of about 160-165F*). Serve with pureed butternut squash.


*Tip: To produce the best outcome, use organic, free-range, hormone-free meats, cook to just below (approximately 5 degrees) the required doneness (so as not to dry out the meat), and ALWAYS let your meat rest (set meat on a cutting board or platter and cover loosely with aluminum foil for at least 5 minutes, to allow juices to settle within the meat...otherwise they will simply pour out, leaving your meat dry) before cutting or serving.

USDA Recommended Safe Minimum Internal Temperatures
Steaks & Roasts - 145 °F
Fish - 145 °F
Pork - 160 °F
Ground Beef - 160 °F
Egg Dishes - 160 °F
Chicken Breasts - 165 °F
Whole Poultry - 165 °F