May 4, 2020
Broiled Pork Tenderloin
This is so fast and easy to prepare. You can also use this technique on marinated loins, using your favorite marinade. Simply marinate the night before and then bake as directed. Recipe adapted from America’s Test Kitchen cooking method.
Servings: 2
Calories: 294kcal
Ingredients
- 1 pound pork tenderloin
- 1/4 teaspoon salt
- pepper to taste
- 1 teaspoon gluten free-soy sauce or coconut aminos, optional but if omitting, double the salt
- 1/8 teaspoon baking soda
- 1 teaspoon avocado oil
Instructions
- Preheat the oven’s broiler then line a rimmed baking sheet with foil and set aside.
- Combine salt, pepper, baking soda, soy, and avocado oil in a bowl and rub onto the tenderloin. Place the tenderloin onto the foil lined baking sheet and tuck the thin end of the loin under itself so that it is an even thickness.
- Broil on hight for 5 minutes then flip and broil another 8-14 minutes, or until the meat registers 125ºF (there is significant carry over cooking so pull it from the oven before the usual cooking temperature of 140ºF). Remove from oven, tent with foil, and rest for 10 minutes before slicing and serving.
Notes
If you don’t have a broiler, you can pan sear the loin on all sides and transfer to a preheated 350ºF oven and cook to 140ºF for medium-rare. Let rest 10 minutes before slicing.
Nutrition Facts
Broiled Pork Tenderloin
Amount per Serving
Calories
294
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Cholesterol
147
mg
49
%
Sodium
645
mg
28
%
Potassium
891
mg
25
%
Carbohydrates
1
g
0
%
Sugar
1
g
1
%
Protein
47
g
94
%
Calcium
14
mg
1
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
Zhoug Sauce
This is a great spicy and flavorful sauce that is excellent on proteins and vegetables. It makes a great sauce for a protein sparing modified fast.
Servings: 8
Calories: 88kcal
Ingredients
- 1 cup fresh cilantro packed
- 1 cup fresh Italian parsley packed
- 1/4 cup lemon juice
- 3 jalapeños coarsely chopped, omit for nightshade-free
- 3 cloves garlic peeled
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt more to taste
- 1/3 cup extra-virgin olive oil
Instructions
- Combine all ingredients except oil in a food processor and process until coarsely chopped and blended. Stir in olive oil (it can become bitter if blended). Taste and season with more salt and pepper, as desired.
Notes
This will keep for up to 2 weeks in the refrigerator.
Nutrition Facts
Zhoug Sauce
Amount per Serving
Calories
88
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Sodium
79
mg
3
%
Potassium
77
mg
2
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
823
IU
16
%
Vitamin C
20
mg
24
%
Calcium
14
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
