Happy Monday Simply Paleo Friends!

Today I'm feeling particularly gratuitous of PORK. I love PORK! Let me count the ways:

  1. BACON
  2. Pancetta bacon (throw it in veggie sautees or salad!)
  3. Tenderloin
  4. Chops (bone in or out, who cares!)
  5. Salt Pork (think Coq Au Vin)
  6. Pig Ears (for the puppy unless you're super hungry)
  7. Baby back ribs
  8. Carnitas and pulled pork
  9. Smoked Pork Butt
  10. Lard (for frying)
  11. Sausage
  12. Ground pork (can you say amazing burgers and meatballs!?)
  13. Ham
  14. Ham hock (for soups and stews)

That's just 14 that I can think of for this post and there are countless more! Case in point, if you haven't explored all the glory that the pig brings us you're missing out. Remember to buy meat from happy animals, if they've lived a life eating shit they don't want to eat, we don't want to eat them either. Check out your local area for a farm that raises happy piggies and consider buying a 1/4 or side of pork, you'll save hundreds and you'll rest assured that you'll be supporting your local farmers and will have the best quality pork products money can buy.

I made, by FAR my best tenderloin the other night and this recipe is going to rock your socks!

Listen to this: Mustard and curry crusted pork tenderloin with a strawberry cilantro salsa. Served with roasted squash topped with caramelized onions and sauteed kale. It may not be the simplest recipe on SP but this one is sure to have your loved ones licking their plate (again, Jeremy does this often, it's a little embarrassing but a compliment nonetheless!).

For the Pork You'll Need:

  • 1 pork tenderloin
  • 3 tbsp mustard
  • 2 tbsp green curry
  • 3 tbsp EVOO
  1. Preheat the oven to 400.
  2. In a bowl, mix together the EVOO, curry and mustard and pour over the tenderloin in a baking dish. Pork is a little tricky because it always dries out.  
  3. Just set your timer for 45 minutes and make sure you get it up to about 135 before you pull it. Then you'll want to cover it with foil and let that baby rest for about 15 minutes.
  4. HEAR ME NOW: Pork is 100% perfect at an internal temp of 140. If you don't have an instant read thermometer, go get one!! Best investment in the kitchen besides good pots/pans and knives.

For the Strawberry Salsa You'll Need:

  • 10 strawberries, de-stemmed and chopped
  • 1/4 cup green salsa (make sure to check the ingredients for sugar! If you don't want to cheat just omit this part and add some fresh chilies. This is what I had on hand so DEAL lol)
  • Small handful cilantro
  • 10 grape tomatoes, chopped
  • Salt and Pep
  • 1 tbsp EVOO
  • 1/4 red onion chopped

Mix the strawberries, cilantro, salsa, onions EVOO, salt and pep in a small bowl and let it get happy in the fridge while the rest of your dish is preparing. Spoon over the top of the pork when it's done and don't be afraid to drool :)

For the Kale You'll Need:

  • 1 bunch Kale, de-stemmed and washed
  • 3 tsbp EVOO or ghee
  • Salt and Pep

Melt your fat and add the Kale, sautee on medium high heat for 15 minutes, stirring frequently and let it get happy and crunchy!

For the Squash and Caramelized Onions You'll Need:

  • 1 small sqaush
  • 3 tbsp butter
  • Salt and pep
  • 2 whole onions
  1. I had a squash in my CSA box that I'd never seen before so I stress: DON'T BE SCARED OF STRANGE SQUASH!
  2. I just microwaved this little puppy for about 7 minutes and cut it in 1/2. Scraped out the seeds, mashed it up with butter and threw it on the plate. It was incredible!!
  3. If I knew what variety it was I would tell you but I don't. It was longer shaped and was yellow with green stripes. If any of you know please feel free to enlighten me :).
  4. All I know is that I love squash and this puppy was no exception!  The onions are so easy, just add some EVOO to the sliced onions and cook them on low for about 20 minutes.
  5. Get out your favorite spatula and scrape off the brownie goodness in the pan, this helps with the overall browning.
  6. Onions need time to be sweet, just like your ex lol. Serve on top of the squash for savory goodness.

Live to Thrive,


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