April 20, 2014

Herbed Pastured Pork Tenderloin with Ginger Cherry Puree

Save Print
Herbed Pastured Pork Tenderloin with Ginger Cherry Puree
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 3 -4
 
A slight spring dish, perfect for Easter featuring pastured pork infused with a hint of ginger, rosemary and cherry. Say goodbye to that awful canned ham once and for all!
Ingredients
  • 2 1-pound pastured pork tenderloins
  • 2 tablespoons freshly ground flax seeds
  • 1 teaspoon cumin
  • dash red pepper flakes
  • Black pepper, to taste
  • 2 tablespoons coconut oil
  • 1 inch piece fresh ginger, minced
  • ½ cup sour cherries (frozen with no additives is a good option
  • 2 sprigs fresh rosemary
  • ¼ small red onion, thinly sliced
  • 2 scallions, thinly sliced
Instructions
  1. Preheat oven to 350
  2. Pat dry tenderloins
  3. Combine flax, cumin, red and black pepper in flat dish
  4. Add water to create a paste
  5. Spread paste evenly onto tenderloins
  6. Heat oil in cast iron skillet over medium
  7. Add ginger and sauté one to two minutes, then remove and set aside
  8. Add tenderloins and cook two minutes per side
  9. Place skillet in oven and cook until internal temp = 150F (about 15 minutes)
  10. Meanwhile, combine sautéed ginger with cherries and puree in food processor
  11. Remove tenderloins and let sit in foil tent for 10 minutes
  12. Spread cherry mixture on platter
  13. Slice tenderloin and arrange on top of cherries
  14. Garnish with rosemary, onion and scallions
  15. Serve on a bed of your favorite green veggies

 

0 comments