Ingredients
Prep
- 2 1/2 lb pork tenderloin 1 large or 2 small tenderloins
- 1/4 C coconut aminos
- 2 T balsamic vinegar
- 1 T olive oil
- 1/2 T spicy brown mustard Primal Kitchen
- 2 t minced garlic
- 1 t minced ginger
- salt and pepper to taste
On Cooking Day
- 1 T olive oil
- 15 oz pineapple slices or chunks - organic in pineapple juice
- 16 oz frozen green beans
- 1 bag frozen cauliflower rice
Instructions
To Assemble
- Place pork tenderloin in a large zipper bag. Mix remaining ingredients in a bowl. Pour half of the marinade over pork. Zip to seal and shake to mix. Reserve the remaining sauce for cooking day.
To Cook
- Preheat oven to 400 degrees. Heat olive oil in a large oven-safe skillet over medium-high heat. Add tenderloins and cook 3-4 minutes per side until browned.
- Add in reserved sauce turn to coat brown pork chops in sauce. Drain pineapple, reserving 1/2 C juice. Arrange slices around pork. Pour reserved pineapple juice around tenderloin. Transfer to oven and bake for 20-30 minutes longer until pork is cooked thoroughly (155-160 degrees). Let rest for 5 minutes before slicing.
- Cook green beans and cauliflower rice according to package directions.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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