Marinate Ahead
Garlicky Pork Tenderloin
Mushroom and Leek Sauté
Ingredients
- 2 cloves garlic, minced
- 1 Tbsp balsamic vinegar
- 1 Tbsp coconut aminos
- 1 Tbsp coconut oil, melted
- 1 tsp Dijon mustard
- 1 lb pork tenderloin, cut into 2-inch medallions
Instructions
- Combine garlic, vinegar, coconut aminos, oil, mustard, and pork in a large zip-top bag; seal bag. Chill 4 hours or overnight.
- Preheat oven to 400°F. Remove pork from marinade; discard marinade. Place pork on a lightly greased baking sheet.
- Bake 15 minutes or until a meat thermometer reads 145°F; let stand 3 minutes.
Side Dish Ingredients
- 2 Tbsp coconut oil (or use avocado oil)
- 2 leeks, thinly sliced (white and light green parts only)
- 1 (8-oz) pkg sliced mushrooms
- 2 cloves garlic, minced
- 1 Tbsp chopped fresh thyme
Side Dish Instructions
- Melt oil in a large skillet over medium heat; add leeks, and sauté 8 minutes or until just tender.
- Add mushrooms, garlic, and thyme. Cook 8 minutes or until liquid is evaporated, stirring occasionally.
Paleo Meal Plan
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