I received a suggestion by Mark Smith in Cheyenne, Wyoming recently to try a pork tenderloin recipe. Here’s a variation of of the recipe submitted. It was incredibly juicy and delicious. Why don’t I cook the “other” white meat more often? I think it will be more of a staple moving forward. Thanks Mark!
1 pork tenderloin
coconut aminos
diced onion
diced garlic
garlic powder
pepper
olive oil
I marinated the tenderloin overnight in the above ingredients. The next evening, I sliced into 1 inch think filets and grilled. Such awesome flavor! Roasted brussel sprouts on the side.
Live healthy,
Tiffany
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