Thai Pork Tenderloin

Spicy Cucumber, Radish, and Carrot Salad
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Ingredients

  • 3 Tbsp fresh lime juice
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp coconut aminos
  • 2 Tbsp dark sesame oil
  • 2 tsp Asian chili garlic paste (or use hot sauce)
  • 2 green onions, chopped
  • 2 pork tenderloins (2 lb), trimmed

Instructions

  1. Preheat oven to 400°F. Whisk together lime juice, vinegar, coconut aminos, oil, chili paste, and onions. Divide into two portions.
  2. Brush one portion of lime juice mixture on pork on a broiler pan coated with coconut oil cooking spray.
  3. Bake 18 to 22 minutes or until a meat thermometer inserted reads 145°F; let stand 3 minutes before slicing. Drizzle pork with remaining portion of sauce.

Side Dish Ingredients

  • 1 bunch radishes, thinly sliced
  • 1 lb carrots, thinly sliced
  • 1 English cucumber, thinly sliced
  • ¼ cup chopped fresh cilantro (or use parsley)
  • ½ cup rice wine vinegar
  • 3 Tbsp raw honey
  • 3 Tbsp dark sesame oil
  • ¼ tsp crushed red pepper

Side Dish Instructions

  1. Combine radishes, carrots, cucumber, and cilantro in a bowl.
  2. Whisk together vinegar, honey, oil, and red pepper; pour over salad, and toss. Chill until ready to serve.

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