This Fab 'n Fast Paleo spicy pork was a TERRIFIC find. It took a mere moment (plus some marinating, which you can do the night before) and was a STUPENDOUS taste sensation!
I'm always on the hunt for super-simple recipes for you, So when I found this at pinchofyum.com I knew I had struck recipe gold. After tweaking it to Paleo sensibilities, I used this as an entree with cauliflower rice ... done however you'd like ... and some veggies all done in the same pan you cook the pork in.
I also stuffed a Carbonaut Paleo hamburger bun (I LOVE them!) with some of the slices and topped it with some good pickles and my stupendous Thousand Island Dressing. Equally satisfying!
Or ... best of all ... add last to my Fab 'n Fast Paleo Stir Fry (coming soon), warm through, and serve. There's absolutely no end to the uses for this pork.
And ... to tell you the truth ... I was getting tired of doing my Chinese Barbecue Pork (although it's GREAT) and was seeking something else to do with the pork tenderloin I get every month in my ButcherBox.com organic meat box. This is it!
CARING FOR YOUR CAST IRON PAN
The cast iron pan DOES need some cleaning after cooking this recipe. My cast iron pan regime is scrubbing and scraping with a cast iron pan brush (you can get them on Amazon) under hot, running water (never use soap as the pan sops it up and food will taste soapy) until all the stuck-on bits are gone.
Then season the whole pan with oil (I use grapeseed). I've had my pan for 20-plus years and it just gets better and better! It's terrific as it gives you that high-temperature sear for cooking steaks and recipes like this. But ... for my famous omelet ... nonstick All-Clad is best!
LOVED THIS RECIPE?
If you're a fan of it (and who wouldn't be!) please leave a reply below. Or rave about it on your social media of choice over on the right. Or email me at jill@healyourhealthnow.com. All gratitudes in advance...
AuthorJill PlaceA stupendous ... and Paleo ... spicy pork made in less than 15 minutes! Add zip to salads, sandwiches, and stir-fries with this super-easy fancy-feeling entree.
Put all the sauce ingredients in a quart or gallon plastic bag and knead to mix. Add sliced pork and allow it to rest to 20 minutes to an hour (or overnight).
Heat a good searing skillet, like cast iron, over high heat. Add oil.
When the oil is hot and shiny, add the pork in a single layer. Cook, undisturbed, for 1 to 2 minutes until the pieces look carmelized. Flip and repeat.
Serve with cauliflower rice and veggies, as the meat in a stir fry, or even in a sandwich or wrap.
Throw the veggies (whatever you choose) and cauliflower rice (or do the rice in a separate pan) in the pan after you cook the pork with a little oil (the pork stuck slightly even in my very seasoned cast iron pan) and cook to soak up all the flavor in the pan. Cover and steam rice and veggies (about 5 minutes) to taste.
The thing that makes this dish is a searing-hot pan. So you want to use a pan that gets hot enough (my nonsticks just don't cut it as they're supposed to be used at medium heat or less) to sear the meat quickly. Don't cook for more than 1 to 2 minutes on each side or the pork will be tough.
To slice thinly successfully, put your pork in the freezer for about half an hour (or slice when partially thawed) before slicing and use a very sharp knife.
Wear an apron to protect yourself from hot oil splatter.
Ingredients
Directions
Put all the sauce ingredients in a quart or gallon plastic bag and knead to mix. Add sliced pork and allow it to rest to 20 minutes to an hour (or overnight).
Heat a good searing skillet, like cast iron, over high heat. Add oil.
When the oil is hot and shiny, add the pork in a single layer. Cook, undisturbed, for 1 to 2 minutes until the pieces look carmelized. Flip and repeat.
Serve with cauliflower rice and veggies, as the meat in a stir fry, or even in a sandwich or wrap.
Throw the veggies (whatever you choose) and cauliflower rice (or do the rice in a separate pan) in the pan after you cook the pork with a little oil (the pork stuck slightly even in my very seasoned cast iron pan) and cook to soak up all the flavor in the pan. Cover and steam rice and veggies (about 5 minutes) to taste.
The thing that makes this dish is a searing-hot pan. So you want to use a pan that gets hot enough (my nonsticks just don't cut it as they're supposed to be used at medium heat or less) to sear the meat quickly. Don't cook for more than 1 to 2 minutes on each side or the pork will be tough.
To slice thinly successfully, put your pork in the freezer for about half an hour (or slice when partially thawed) before slicing and use a very sharp knife.
Wear an apron to protect yourself from hot oil splatter.
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