One of the secrets to cooking paleo for me is not just looking for paleo recipes. Many recipes can easily be converted to paleo with a few minor changes. This week’s recipe is one of those. I found this recipe in Carol Fenster’s 1,000 Gluten Free Recipes.
2 ripe pears (peeled and diced)
1 tablespoon honey
2 tablespoons dried cranberries (I use craisins which have sugar, but I’m okay with that in this small amount)
1/8 teaspoon ground cinnamon
1/8 teaspoon fresh grated nutmeg (If you haven’t used fresh grated nutmeg you should give it a try. I love it!)
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons apple cider vinegar
1 boneless pork tenderloin
2 tablespoons dry mustard
2 tablespoons ground sage
1 teaspoon salt
1/8 teaspoon fresh ground pepper
1 tablespoon coconut oil
Preheat oven to 400 degrees.
Combine compote ingredients in a small, heavy saucepan. Bring to a simmer and cook for 20 minutes, covered over low-medium heat. Remove from heat and cool slightly.
Combine dry mustard, ground sage, salt, and pepper. Press seasonings into the pork tenderloin. Heat oil in a medium heavy skillet which can be put in the oven (I use a cast iron skillet.) The pan I use is about a 10 inch skillet so I usually cut the pork loin in half. Brown the pork on all sides. Add a couple of tablespoons of water the the skillet and cover with foil or an ovenproof lid. Cook the pork for 20 to 25 minutes. You can use a thermometer to check internal temperature, it should be between 145 and 150 degrees. Take out of the oven. Let the meat stand, covered for 10 minutes. Slice into 1 inch pieces and serve with the fruit compote. You can easily add another pork loin to this recipe if one is not enough for your crew. Hope you like it, we do!