Makes 4 Servings.
Approximate active cooking time: 30 minutes (plus 2-24 hours of inactive cooking time to marinate the pork tenderloin)
- 1-1/2 lbs. pork tenderloin
- 1 cup coconut aminos
- 2 inches fresh ginger root, sliced
- 2 cloves garlic, peeled and sliced
- 1 cup white wine
- ½ tsp. sea salt
- 1 TB. coconut oil
- 1 large head cauliflower, cut into florets
- 6-8 scallions, trimmed and sliced
- Slice pork tenderloin into 1-inch rounds.
- Place meat in a covered shallow dish (non-metal) or re-sealable plastic bag. Add coconut aminos, white wine, ginger root slices and garlic. Make sure that the marinade surrounds most of the meat.
- Cover and refrigerate 2 to 24 hours, turning the meat (or “squishing” the bag) several times to make sure the marinade covers the meat completely.
- Shortly before mealtime, heat a large skillet over medium-high heat. Meanwhile, remove the tenderloin from the marinade. Do not discard the leftover marinade. Sprinkle both sides of each pork slice with sea salt.
- When the pan is hot, add coconut oil and wait 15 seconds. (the pan should smoke slightly). Add tenderloin slices to the hot pan and cook 3 to 4 minutes on each side, (or until the internal temperature reaches 145 degrees F). Remove from pan, and let pork rest 5 to 10 minutes.
- While the meat is resting, reheat the same skillet over high heat. Remove the ginger slices from the leftover marinade and add the remaining liquid to the hot pan. Bring to a boil, uncovered, for 5 to 8 minutes to reduce into a thin sauce.
- Meanwhile, prepare the cauliflower rice by placing the raw cauliflower florets into a food processor fitted with a chopping blade. Pulse until a rice-like consistency has formed.
- Remove the cauliflower rice from the food processor and add to the boiling marinade. Stir with a wooden spoon and cook for an additional minute to heat through.
- To serve, scoop cauliflower rice with coconut amino sauce onto a plate, top with tenderloin slices, and garnish with sliced green onions.
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