Instead of the sugar-glazed, spiral-cut ham adorned with canned pineapple rings that traditionally tops the table every Easter, why not serve something lighter, leaner and healthier this year? There’s no question that pork, when properly sourced, is a clean, healthy protein option. By roasting it with savory spices and shallots, you can create a delicious, paleo-friendly entree to serve atop a bed of asparagus, or whichever veggie your family prefers.
Paleo Stuffed Roast Pork Tenderloin with Shallots & Rosemary
Serves 4 -6
2 1-lb. pasture-raised pork tenderloins
1 Tbsp. fresh rosemary, minced
1-2 fresh garlic cloves, minced
3 Tbsp. avocado oil
Freshly ground black pepper, to taste
2 cups baby spinach
Two bunches organic baby asparagus
4 large shallots, minced
2 Tbsp. coconut oil
- Preheat oven to 350 degrees F.
- Slice tenderloins open lengthwise nearly all the way through, leaving the very edge intact. Open loins (like a book) and use a tenderizer tool to pound to ½” thickness.
- Thoroughly rub inside and outside of both tenderloins with 2 Tbsp. avocado oil, rosemary and garlic, then grind black pepper on top. Arrange spinach down outer third of each loin. Roll the edge near spinach section first toward the opposite side until a neat, uniform roll forms. Use five, even lengths of kitchen twine to tie together.
- In a cast-iron skillet over medium heat, warm remaining avocado oil and sear loins for 1 -2 minutes on each side until browned.
- In glass baking dish, arrange loins and bake for about 20 minutes, or until the internal temperature reaches 150 degrees F.
- Meanwhile, in skillet, combine coconut oil and shallots sauté until browned. Turn off heat.
- Once pork is finished in oven, remove and tent under foil to rest 10 minutes
- Heat skillet and add baby asparagus to briefly sauté until bright green
- Serve all together on platter, garnished with fresh rosemary.