Today we’re serving up a Primal+keto dinner you’ll put on the regular rotation for its flavor and ease: succulent pork tenderloin, made juicier and richer with a honey mustard marinade alongside a cool, crunchy broccoli salad with celery, radishes macadamia nuts and bacon.
Customize with your favorite marinade flavors as well as your veggies, nuts or seeds of choice. Midweek meals just got more delicious….
Prep Time: 20 minutes
Cook Time: 30 minutes
- 12 oz. Pork Tenderloin
- 6 Tbsp. Primal Kitchen® Honey Mustard Marinade
- 3 cloves Garlic, grated
- 1/2 Tbsp. Chopped Rosemary
- 1 tsp. Thyme
- Pinch of Salt and Pepper
- 4 slices Bacon
- 3 cups chopped Broccoli Florets
- 2.5 Tbsp. Primal Kitchen Garlic Aioli Mayo
- 1 Tbsp. Bacon Fat
- 1/2 Tbsp. Lemon Juice
- 3 Tbsp. Macadamia Nuts
- 2 Tbsp. diced Red Onion
- 1/2 cup Radishes, cut into matchsticks
- 1/4 cup diced Celery
Preheat the oven to 375 degrees Fahrenheit. Once hot, place a seasoned and lightly oiled cast iron pan in the oven for 15-20 minutes until it is hot.
In a bowl, combine the Primal Kitchen Honey Mustard Dressing and Marinade, garlic, rosemary, and thyme. Taste the mixture and season accordingly with salt and pepper. Add the pork tenderloin and rub the marinade all over it. Allow the pork to marinate in the fridge for 15-30 minutes.
Once the pan is hot, set it over your stove top burner over medium-high heat. Lightly pat the pork dry with a paper towel and place the pork in the pan, making sure to slightly tuck the tail of the tenderloin under itself. Sear the pork for 2-3 minutes on each side, then place the pan into the oven. Remove the pork when it reaches your desired internal temperature, between 145-160 degrees. Spoon any extra juices from the pan over the pork and allow it to rest for 10-15 minutes before slicing.
(If you are preparing it on a grill, preheat one side of the grill over medium-high heat, and the other over low heat. Lightly oil the grill grate and pat the pork to remove any residual liquid. Place the pork on the side that’s set to medium-high heat and grill for 2-3 minutes on one side, then flip it over for an additional 2-3 minutes. Repeat this again and grill for an additional 1-3 minutes on each side, then transfer the pork to the side with the lower heat. Cover the grill and grill under the internal temperature reaches between 145-155 degrees. Since the tail is so much thinner than the rest of the tenderloin, slightly tuck the tail of the tenderloin under the rest of the pork when cooking to prevent the thinner end from overcooking and drying out.)
To make the broccoli salad, roast the bacon on a sheet pan at 375 degrees for about 20 minutes, or until it reaches the doneness of your liking. Roughly chop the bacon and set it aside. Reserve a tablespoon of the bacon fat for the next step.
Combine the Primal Kitchen Garlic Aioli Mayo with a tablespoon of bacon fat and the lemon juice. Toss the chopped broccoli with the mayo mixture and fold in the bacon, macadamia nuts, onions, radishes and celery. Season with salt and pepper to taste and serve with the pork tenderloin. Enjoy!
Nutrition Information (4 oz. Pork and 1/3 of Salad):
- Calories: 506
- Total Carbs: 12 grams
- Net Carbs: 9 grams
- Fat: 39 grams
- Protein: 28 grams
The post Honey Mustard Pork Tenderloin with Bacon Broccoli Salad appeared first on Mark's Daily Apple.
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