Ever feel like you are in a recipe rut? Hasselback Pork anyone?
For awhile I was doing a great job of researching new recipes. When we made the switch to a mostly paleo diet, I had to learn a new way of cooking and planning. Now that we've eaten that way for awhile, I got lazy. With the change in temperature now however, I'm a bit more motivated to look up some new recipes. When I saw this Hasselback Pork Tenderloin recipe from 12 Tomatoes (image above from their site), I knew I needed to try it. I had to make a few adaptations, but it was amazing. And I used my oils too! Fall is my favorite time of year. Crisp apples, crunchy leaves, beautiful colors, and crockpot meals.
Hasselback Pork INGREDIENTS
2 pounds pork tenderloin
1 apple, thinly sliced
2 cups baby carrots
2 cups baby potatoes (use sweet potatoes or cauliflower to be completely paleo)
3 cloves garlic, minced
2 tablespoons coconut aminos
2 teaspoons mustard powder
1 tablespoon balsamic vinegar
3 tablespoons honey (I was out of honey and used maple syrup)
1 drop doTERRA Cinnamon Essential Oil
Kosher salt and freshly ground pepper, to taste
And off we go -- took me 10 minute tops to put together
I italicized my changes from the original recipe - this was super quick to put together, and smelled so good. I think the cinnamon made all the difference. It took just a few minutes to mix up the sauce.
Longest part of this step was washing the potatoes since we were still under a boil advisory from Hurricane Matthew. (Not complaining - so many people lost everything. I have no words for how deeply my heart breaks about this)
Sliced up the apple and the pork. Murphy the garbage disposal dog was super happy to get some apple scraps. He's been known to steal an apple core out of your hand and run away with it. I ran this about 2 hours on high and about 4 more on low. It was done perfectly. I forgot to take a pic before we ate, so the finished image at the top is from the 12 Tomatoes site. They have a great collection of recipes there, and many can be adapted to be paleo or nearly paleo.
Just don't expect leftovers
I know we were hungry because the three of us ate almost the entire thing -- just enough for Dave to have lunch the next day. I love incorporating oils into recipes too. The flavor is intense and amazing. If you're putting oils in before cooking (like in this case), you'll lose the bulk of the therapeutic benefits, but you gain the flavor. Using oils at the end or in dressings/sauces, allows you to maintain much of the additional benefits from the oils.