Cuban Pork Tenderloin
Roasted Plantains
Ingredients
- 1½ lb pork tenderloin, trimmed
- ¼ lb thin deli-sliced nitrite-free ham
- 4 stacker-sliced dill pickles
- 1½ cups angel hair coleslaw
- 1 Tbsp avocado oil (or use coconut oil)
- 3 Tbsp Dijon mustard
- 2 Tbsp raw honey
- ½ Tbsp rice vinegar
Instructions
- Preheat oven to 400°F. Cut pork in half lengthwise, cutting to but not through other side. Top with ham, pickles, and coleslaw. Bring sides of pork together, and tie at 2-inch intervals with kitchen string.
- Cook pork in hot oil in a large skillet over medium-high heat 5 minutes per side or until browned. Transfer pork to a baking sheet.
- Bake 20 minutes or until a meat thermometer inserted into thickest portion reads 145°F; let stand 3 minutes before slicing.
- Stir together Dijon, honey, and vinegar; serve with pork.
Side Dish Ingredients
- 2 ripe plantains, peeled
- 3 Tbsp coconut oil, melted
- 1 tsp Caribbean Jerk seasoning
Side Dish Instructions
- Preheat oven to 400°F. Cut plantains into 1-inch-thick slices. Toss with oil on a parchment paper-lined rimmed baking sheet; arrange in a single layer.
- Bake 25 minutes or until lightly browned, flipping plantains halfway through baking. Sprinkle with Jerk seasoning.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Fat (g) | 0 | 0 | 0 |
| Sat. Fat (g) | 0 | 0 | 0 |
| Protein (g) | 0 | 0 | 0 |
| Carb (g) | 0 | 0 | 0 |
| Fiber (g) | 0 | 0 | 0 |
| Sodium (mg) | 0 | 0 | 0 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
Paleo Meal Plan
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