Sriracha Pork Tenderloin
Shiitake-Asparagus Stir-Fry
Ingredients
- ¼ cup rice vinegar
- 2 Tbsp Sriracha hot sauce
- 2 Tbsp coconut aminos soy-free sauce
- ½ tsp salt
- ½ tsp pepper
- 2 lb pork tenderloin
- 1 Tbsp coconut oil, melted
Instructions
- Combine vinegar, Sriracha, coconut aminos, salt and pepper in a large zip-top plastic bag; add pork tenderloin.
- Seal bag. Toss to coat, and refrigerate 30 minutes.
- Preheat grill to medium-high heat.
- Rub grill racks with oil. Add pork; grill 20 to 22 minutes or until a thermometer inserted reads 145°F, turning occasionally.
- Remove from grill, and let stand 3 minutes before slicing.
Side Dish Ingredients
- 2 Tbsp toasted sesame oil
- 1 lb asparagus, cut into 1-inch pieces
- 2 (3.5-oz) pkg shiitake mushrooms, sliced
- 1 clove garlic, minced
- ½ tsp kosher salt
- ½ tsp crushed red pepper
Side Dish Instructions
- Heat oil a large nonstick skillet over high heat. Add asparagus and mushrooms to pan.
- Cook 4 minutes or until just tender.
- Stir in garlic, salt and crushed red pepper. Cook 1 minute.
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