Did you happen to see the Mashed Rutabaga Recipe? If not, check it out. We also made this delicious pork to go along with it, and the dish was a winner. If you follow a special diet such as Paleo, GAPs, AIP, or SCD, this meal is a must have. Often times on specialty diets, we can start to feel restricted, so having plenty of options is an easy way to stay motivated to keep eating right for you.
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Corn Free, Cane/Refined Sugar Free, Sesame Free, Legume Free, Nightshade Free, Low Histamine, Diabetic Friendly, Paleo, GAPs, SCD Compatible, AIP Compatible
For SCD: Use Organic Date Sugar instead of Maple.
For AIP: Use alcohol free vanilla.
Corn Free: Don’t forget to know where your meat is coming from. Remember to ask questions like: How was it processed, and what did the animals eat?
Ingredients:
4 ounces Pork Tenderloin, cut into bite-sized pieces
2 tsp Organic Maple Sugar
1/4 tsp Organic Raw Vanilla Powder (or fresh scrapings from the pod)
pinch of Sea Salt
Related post: Grain Free, Allergy Friendly, Sweet & Sour Pork Recipe
Directions:
Heat a small non-stick pan on high heat (425) and cook the pork for 4 minutes. This step adds a nice sear to your meat. Add your seasonings in the first minute, and push the pork around a bit to prevent burning. Next, transfer the pork to a baking tray lined with parchment paper, and bake at 400 for 7 minutes. Serve over your mashed rutabaga and enjoy. Easy right? I love it when tasty food is simple and easy to make. Now for a few photos.
