Turmeric Pork Skillet (AIP, Paleo, Whole 30)

We’ve been eating mostly Thanksgiving leftovers the past week, which isn’t necessarily a bad thing...Especially since beginning AIP, I have developed a serious love for leftovers. But, after I’ve eaten the same leftovers for a couple of days, I usually crave something completely different. I like to think of this turmeric pork skillet as the opposite of Thanksgiving.

In the midst of busy life, where there’s always another meal to begin preparing, I like to have an arsenal of quick & easy meals. Since I’m not great at the whole concept of just eating for nutrition, I also like my quick & easy meals to be flavorful AND good for me.

As with the Beef Skillet Supper I shared a couple of months ago, skillet meals are one of my favorites to make and eat. Most often, they utilize ingredients that are “staples” in my fridge/freezer & pantry, like frozen ground meat, heartier veggies, and pantry staples. This dish really only takes around 30 minutes to go from freezer/fridge to table, and even less time if you’ve thawed your meat already.

I’m content eating this skillet meal on it’s own, but I often add white rice on the side for my husband. Sometimes I might supplement with some roasted sweet potatoes (I usually batch roast sweets & keep a container of them in the fridge) or with a few of my favorite plantain chips.

One other highlight of this meal is the leftovers. I think the dish only gets better as it sits. I drive several hours away to the city once a week or so for acupuncture appointments & I often pack my own lunch, especially while I was very strict elimination phase AIP + low FODMAP,  because there were virtually NO eating out options. Additionally, I lacked access to means for heating up food. I think this meal is also totally ok cold, straight from my lunch box ;) One word of caution though.... because of the turmeric content, this dish can really stain. I like to store it in a clear glass container & I’m careful not to splatter it on my clothing when I eat it.

I hope everyone is enjoying the beginning of this holiday season. Even in the busyness of the life during this season, remember to take good care of yourself. Eat good food at regular meal times, pack leftovers (or other AIP snacks) to take in a lunchbox (this one's my favorite) when you’re out-and-about in case you get hungry, reduce stress whenever possible, make sleep a priority. Happy eating!

Turmeric Pork Skillet (AIP, Paleo, Low FODMAP, Whole30) 
Yields 4 generous servings 

1-2 tablespoons Fat (I used duck fat, but lard, tallow, bacon drippings, avocado oil would also work)
1 lb Ground Pork
20 oz (approximately 8 cups) Sliced Cabbage
2 tablespoons Garlic Oil
2 teaspoons Sea Salt
1 tablespoon Turmeric 
10 oz (approximately 2 cups) Grated Carrot
2 oz (approximately 1 heaping cup) Sliced Scallion (green parts only, for low FODMAP)
4 oz (approximately 1/2 cup) Coconut Milk 
1 oz (approximately 1 cup) Chopped Cilantro (stems are OK to include)

additional scallion greens & cilantro for serving

1. In a large skillet, melt the fat over medium high heat. Add the ground pork & brown until nearly cooked through, approximately 4 minutes. 
2. While the meat is browning, use a food processor slicing blade to prepare the cabbage, or cut by hand. The food processor’s large grate blade can also be used to shred the carrots. 
3. Add the cabbage in two batches to the skillet. Cook until wilted down and all combined with the meat, approximately 6 to 8 minutes. 
4. Add the garlic oil, sea salt & turmeric. Stir to combine. Add the grated carrot & sliced scallion. Cook 2 to three additional minutes, or until the carrots begin to soften but have not become mushy. 
5. Add the coconut milk, reduce the heat to low and simmer for 2 minutes. 
6. Stir in the cilantro. Turn off the heat & cool slightly before serving. 
7. Serve with some additional scallion greens  & cilantro. If you have reintroduced white rice, it makes a lovely accompaniment to the dish. 

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Herbed Pork Tenderloin with Rhubarb Sauce (AIP/Paleo)

While It’s still rhubarb season, I thought I’d share a recipe I’ve been developing. This recipe is also one I gave a sneak peak of over on the Autoimmune Paleo Instagram account when I guest-posted a couple weeks ago.

With summer very quickly approaching & my tastes beginning to gravitate more towards blueberries & stone fruit, I wanted to share one more rhubarb recipe for this season. Did you know that rhubarb is actually a vegetable? Somehow, that knowledge gives me immense satisfaction, as I am consciously trying to increase daily my vegetable intake. I guess most vegetables don’t require the addition of honey or maple syrup (or apple juice) to make them palatable, but perhaps lets just forget that pesky fact ;)

Rhubarb is more often used in desserts, but this application proves it can work with savory foods just as well. This sauce has a great, pure rhubarb flavor (no strawberries in sight, rhubarb purists) while still remaining a little on the tart side. I’ve paired it with an herbed pork tenderloin, but I can imagine it might also be a great dipping sauce for meatballs or for roasted chicken.  Depending on where you live, rhubarb stalk color can vary greatly.... The first couple batches of rhubarb I bought were bright red & produced a very red sauce; however, my latest batch was more on the green side & the sauce was not nearly as colorful. Even my less-colorful batch was delicious, so don’t stress if your sauce isn’t quite as vibrant as my photo.

In case anyone is curious, I served the pork with some sautéed asparagus & butternut squash "risotto."

Herbed Pork Tenderloin with Rhubarb Sauce
yields 2 to 3 servings 

1 1lb Pork Loin
4 tsp chopped fresh herbs (I like equal parts thyme, sage, parsley, and rosemary, but use what you have)
1/2 tsp sea salt
1 Tbl oil (I’ve used melted duck fat and avocado oil), plus an additional tablespoon for the pan.
Rhubarb Sauce, recipe follows

1. Dry the pork tenderloin well. In a small bowl, mix together the herbs & sea salt. Rub the tenderloin with 1 Tbl oil & sprinkle with the herb/salt mix. Allow to sit at room temperature for 10 minutes. Preheat the oven to 350 F. 
2. Heat some additional oil in a cast iron skillet (or other heavy skillet). Sear the tenderloin (cut it in half if necessary) on all sides over medium high heat, rotating as necessary. The searing process should take around 5 minutes. 
3. Transfer the tenderloin to the preheated oven & roast for 5 to 10 additional minutes, or until an instant thermometer inserted into the tenderloin reads 150 F. 
4. Remove the pork from the oven & allow to rest for 10 minutes before slicing. Serve with rhubarb sauce, if desired. 

Rhubarb Sauce
250 g  (2 cups) sliced rhubarb (fresh or frozen)
75 g (1/3 c) filtered water
42 g (2 Tbl) Raw Honey, plus additional if needed

1. Combine all the ingredients in a small sauce pan.
2. Bring to a boil over medium heat. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally. 
3. Remove from the heat & carefully taste a little of the sauce. If the rhubarb is still exceptionally tart, add an additional tablespoon of honey. 
4. Serve either warm, cold or room temperature with the herbed pork tenderloin. Refrigerate any leftovers. 

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