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#paleo Pork Medallions with Pears and Spaghetti Squash: 4 lb spaghetti squash; 8 T unsalted butter; 2 T + ¼ C minced shallots; ¼ t ground cinnamon; Pinch freshly grated nutmeg; 1 C Almond flour; 1 T Emerils' Essence; 8 (4-ounce) pork medallions; 2 T olive oil; ¼ C shallots; 2 C peeled, cored, diced, firm-ripe pears; 1 t minced ginger root; 1 t lemon zest; 2 T dry white wine; 2 T Poire William or brandy; 1 C dark chicken stock; Chopped parsley and ¼ C toasted pumpkin seeds, garnish

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#paleo Pork Tenderloin with Raspberry-Cranberry Sauce: Two 1-pound pork tenderloins loin; 4 garlic cloves, minced; 2 tablespoons dijon mustard; olive oil; the juice and zest of 3 lemons; 2 rosemary sprigs; salt and pepper | Cranberry-Raspberry Sauce: 2 tablespoons butter; 1 shallot, finely chopped; 1 cup red wine; 1/4 cup orange juice; the zest of 1 orange; REPLACE 2 tablespoons sugar with honey; 12 oz raspberries; 1 cup of cranberries fresh or frozen

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from foodnetwork.com

Pork Chops with Golden Apple Sauce

#paleo Pork Chops with Golden Apple Sauce via Rachel Ray: 4 Golden Delicious apples, chopped; 2 t lemon juice; 2 ounces golden raisins, a handful; 1-inch piece fresh ginger root; REPLACE light brown sugar with 1 to 2 T honey; 2 C all-natural apple juice or cider, plus a splash for pan sauce; ½ teaspoon ground cinnamon; ¼ teaspoon freshly grated nutmeg; 2 T olive oil; 4 (1-inch) thick center cut boneless pork loin chops, 6 to 8 ounces each; Salt and pepper; 2 T grass-fed butter or ghee

from cavegirlcuisine.com

Peachy Pork Tenderloin Medallions

Peachy Pork Tenderloin Medallions: 1 pound organic pork tenderloin; 2 large zucchini | Peach Sauce: 4 small peaches, peeled, pitted, and chopped; 1 teaspoon olive oil; 2 cloves of garlic, minced; 1 tablespoon grated fresh ginger (about a 1-inch knob); 1 small red onion, diced; 1/2 teaspoon salt; 1/4 cup apple cider vinegar; 1/4 cup chopped cilantro

from foodnetwork.com

Barbecue St. Louis Pork Ribs

#Paleo Alton Brown's Barbecue St. Louis Pork Ribs: 2 teaspoons paprika; 1-1/2 teaspoons whole black peppercorns; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon cayenne pepper; 3 slabs St. Louis style ribs, 2 to 3 pounds each; 4 tablespoons kosher salt; 1/3 cup spicy brown mustard | Special equipment: Smoker and 4 ounces hickory or oak wood chunks or chips

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from Nourished

Pork Chops with Bacon Fig Sauce

Pork chops with Bacon Fig Sauce | 1 tbs (15 mL) Lard or Coconut Oil; 1 Shallot or Small Red Onion, diced*; 2 slices Bacon; 1.25 lbs (600 g) fresh Figs, quartered, with stems removed; 1 Orange, zested; 1 Lemon, juiced; 2 tbs (30 mL) Balsamic or Red Wine Vinegar; 1 tsp (5 mL) fresh Rosemary, chopped finely; 1/4 tsp (1.25 mL) Salt; 4 Pork Chops; Salt and Pepper

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from Primally Inspired

BBQ Pork Stuffed Sweet Potatoes

#paleo BBQ Pork Stuffed Sweet Potatoes | 2 – 3 lb pork roast or loin; ½ cup chicken stock or water; 4 large sweet potatoes; 4 slices of bacon, cooked and crumbled; ½ cup homemade Paleo BBQ sauce + some more for topping; 1 red onion, sliced; 1- 2 T olive or coconut oil or butter; salt and pepper, to taste | Optional ingredients: ½ cup of your favorite cheese (raw milk sharp cheddar), extra BBQ sauce, guacamole, avocado slices, freshly-chopped cilantro or parsley

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from Paleo Leap | Paleo diet Recipes & Tips

BBQ Tenderloin With Blackberry Sauce

BBQ Tenderloin With Blackberry Sauce: 4 to 5 lbs. pork tenderloin; 1 cup fresh blackberries;¼ cup homemade ketchup; ¼ cup honey; (optional); 1 tbsp. fresh ginger; 1 clove garlic; ½ tbsp. chili powder; 1 tsp. paprika; Sea salt and freshly ground black pepper

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from Enjoying this Journey

Homemade Bratwurst

Homemade Bratwurst: 1½ lbs pork, sliced into cubes; 1 lb veal or beef, sliced into cubes; ½ lb suet (pork back fat), sliced into cubes; 4 organic garlic cloves, pressed or grated; 1 TB sea salt; 1 tsp organic marjoram; ¼ tsp organic dried ginger; ⅛ tsp organic mace; 5 feet of hog casings, prepared according to instructions

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Garlic Mustard Pork Chops served on a bed of spinach: 4 pork chops, 1/4-inch thick; Salt and pepper, to taste; ½ cup Dijon mustard; 1 teaspoon mustard powder; 1 teaspoon dried french thyme; 1 teaspoon crushed garlic; 1 tablespoon coconut oil

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