I’ve had a couple of requests to post more pork recipes on the blog.
Pork is quite controversial within traditional foods circles. Sally Fallon has said that it is acceptable if it is pastured and fed appropriately. I do realize that some folks avoid pork due to religious reasons. We personally avoid it for health reasons- even high quality pork raises my husband’s blood pressure to the headache range. I’ll pull some recipes from my personal files and post this week.
From the Menu Mailer
1 lb pork tenderloin
1 tsp salt
1/4 tsp black pepper
3 tbs fresh herbs
2 tbs coconut oil, lard, butter or ghee
4 carrots, peeled and cut into 1-inch pieces
3 parsnips, peeled, and cut into 1-inch pieces
2 white turnips, peeled and cut into 1-inch chunks
3 cloves garlic, pressed
2 cups chicken stock
1 bay leaf
1 tbs Dijon mustard
Sprinkle the salt, pepper and 1 tbs of the fresh herbs over the tenderloin. Heat the oil in a large skillet or a Dutch oven. Sauté the meat over medium-high heat until browned on all sides. Remove and set aside.
Add the carrots, parsnips, turnips, and garlic to the pan. Cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the stock, remaining 2 tablespoons of thyme, and the bay leaf, and return the meat and any accumulated juices to the pan. Cover and simmer over low heat, until the vegetables are tender and the pork is no longer pink, 25 to 30 minutes.
Remove the meat to a platter. Discard the bay leaf. Stir the mustard into the sauce and simmer over medium-high heat until lightly thickened, about 3 minutes.
This post is part of Motivate Me Monday.
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