Thai Pork Tenderloin
Spicy Cucumber, Radish, and Carrot SaladIngredients
- 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
- Preheat oven to 400°F. Whisk together lime juice, vinegar, coconut aminos, oil, chili paste, and onions. Divide into two portions.
- Brush one portion of lime juice mixture on pork on a broiler pan coated with coconut oil cooking spray.
- 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
- Combine radishes, carrots, cucumber, and cilantro in a bowl.
- Whisk together vinegar, honey, oil, and red pepper; pour over salad, and toss. Chill until ready to serve.
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