Super Fast
Lemon-Thyme Pork Medallions
Mashed Sweet Potatoes and Roasted Garlic Asparagus
Ingredients
- 1 lb pork tenderloin
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp ghee
- 2 Tbsp fresh lemon juice
- ¾ cup organic chicken broth
- ½ tsp arrowroot
- 1 Tbsp chopped fresh thyme
- ¼ tsp lemon zest
Instructions
- Cut pork crosswise into ¾-inch-thick slices; sprinkle with salt and pepper.
- Melt ½ Tbsp ghee in a large nonstick skillet over medium-high heat. Cook pork 2 minutes per side or until done. Remove from skillet; keep warm.
- Add ½ Tbsp ghee to skillet; add broth and lemon juice to skillet.
- Reduce heat to medium; simmer 2 minutes, scraping skillet to loosen browned bits.
- Stir in arrowroot; cook 2 minutes or until sauce is thickened. Stir in thyme and lemon zest; serve sauce over pork.
Side Dish Ingredients
- 1 large sweet potato, peeled and cut into chunks
- 1 Tbsp ghee
- 1 lb asparagus, trimmed
- 1 Tbsp avocado oil
- 1 clove garlic, minced
- ¼ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Preheat oven to 475°F. Bring potato and salted water to cover to a boil in a medium saucepan; boil 15 minutes or until tender. Drain; add ghee and mash potato to desired consistency.
- Meanwhile, combine asparagus, oil, and garlic on a rimmed baking sheet; spread in a single layer.
- Bake 12 to 14 minutes or until roasted, stirring once during last 2 minutes of cooking. Sprinkle with salt and pepper; toss.
Paleo Meal Plan
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