Marinate Ahead
Garlicky Pork Tenderloin
Mushroom and Leek Sauté
Ingredients
- 4 cloves garlic, minced
- 2 Tbsp balsamic vinegar
- 2 Tbsp coconut aminos
- 2 Tbsp coconut oil, melted
- 2 tsp Dijon mustard
- 2 lb pork tenderloins, 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. Arrange pork medallions on a lightly greased baking sheet.
- Bake 15 minutes or until done; let stand 3 minutes before serving.
Side Dish Ingredients
- 3 Tbsp coconut oil (or use avocado oil)
- 4 leeks, washed and thinly sliced (white and light green parts only)
- 2 (8-oz) pkg sliced mushrooms
- 4 cloves garlic, minced
- 2 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. Season with salt and pepper to taste.
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