• 1 pork tenderloin
  • Ghee or expeller pressed coconut oil if cooked on stove
  • salt, pepper
  • smoked paprika
  • garlic powder
  • coconut aminos
  • 1 bunch asparagus
  • salt
  • pepper
  • balsamic vinegar

Preparation

Marinate the tenderloin in coconut aminos and seasonings. (Approximately 2 hours)

Marinate asparagus with two tablespoons of balsamic and seasonings to taste. (Approx. 30 mins)

Heat grill to high heat, brown tenderloin all around, then turn down heat to medium low.

Add asparagus to grill about 10 minutes before you take off the tenderloin. Cook for a few minutes, then turn over and cook a few more minutes.

If prepared on the stove, heat a cast iron pan to high heat. Add a good heap of coconut oil, ghee or whatever you like. When thoroughly heated, add tenderloin and brown all around. Turn down heat to low, cover pan and cook until meat it just slightly pink in the middle. Steam asparagus for no longer than 3 minutes. When finished cook, set tenderloin out on a serving dish and cover. It will cook all the way through, while sitting there.

In the meantime, add asparagus to the pan and cook for a few more minutes until nice and tender.

When serving, I like to add the drippings as sauce on my tenderloin. Serves about 3 adults, depending on the size of your tenderloin.

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