Meaty Mondays are now a thing! Okay maybe not, but I really want to start a trend here. Not just because starting a trend seems really neat, but I know I didn’t used to get enough meat in my diet. I stayed away from red meat and pork for so long, and you can only eat so much chicken and turkey. While I wasn’t anywhere close to being a vegetarian, my meat intake was lacking. I want to reach those people who simply just don’t eat meat because they don’t know how to cook it or only know how to fix it a few ways.
While I was excited to reintroduce steak back into my diet, I did not share the same enthusiasm for pork. Bacon was of course the exception. Other cuts of pork just didn’t interest me. In my mind, I’d place pork chops and tenderloin in the dry and flavorless categories. Finally I decided to debunk my own apprehensions. I made pork chops a couple months back paleo-fying a childhood recipe. I really wanted to take on pork tenderloin. This is a typically inexpensive cut and cooks super fast making it perfect for weeknight meals! The fresh herbs form a nice crust on the tenderloin which pairs with the canalized sweet potatoes. Topped off with a little maple butter to add another dimension to the pork.
- 1 lb pork tenderloin
- 2 tsp fresh thyme
- 2 tsp fresh rosemary
- 1/4 tsp nutmeg
- 1/4 tsp garlic powder
- 2 sweet potatoes, peeled and 1/4 inch sliced
- 2 tbls grass fed butter
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 3 tbls grassfed butter, softened
- 2 teaspoons maple syrup
- Heat oven to 425 degrees.
- In a large bowl, melt 2 tablespoons butter in the microwave.
- Add in sweet potatoes, cinnamon, nutmeg and salt. Toss until all sweet potatoes are evenly coated.
- Place slices onto a non-stick rimmed baking sheet. Cook for 10 minutes.
- Melt ghee in large oven-safe skillet.
- Brown each side of the pork loin for 2 minutes.
- Pop in the oven for 12 minus until internal reads 145 degrees.
- While pork in roasting, mix butter with maple syrup.
- Serve pork tenderloin with a dollop of maple butter and a side of cinnamon sweet potatoes.