I love how this one came together. I hadn’t prepared it before, I’d simply brainstormed the idea, but it turned out to be one of the best meals of the shoot.
Crispy bacon, shallots, shrooms, spinach, pork tenderloin and PALEOCHEF’s Lemon Tomato Herb Sauce are all involved and the result is a toothsome treat fit for a king. If you’re looking for a simple idea for dinner tonight, order up some PALEOCHEF goodness and throw down on this one. You won’t be disappointed…
I’ll take this opportunity to pay tribute to the late Mike Jenkins who passed away last week. He was a strong contender for the title of World’s Strongest Man and I had the chance to meet him last summer during the Steve’s Club Summer Leadership Camp. The best way I could describe him is as a 400 pound teddy bear. His demeanor and kindness did not fit his appearance proving once again that you should never judge a book by its cover…
Encouraging you to “Keep It Paleo!” today…
Pork Tenderloin Florenza
4 Slices Bacon
7 Slices Pork Tenderloin, trimmed of silver skin
4 handfuls of Fresh Spinach
4 cups of Mushrooms, thinly sliced
1 Large Shallot, sliced
Freshly ground Black Pepper
¼ cup PALEOCHEF Lemon Herb Tomato Sauce
Cook Bacon in a large sauté pan over medium-high heat until crispy.Pour rendered bacon fat into a container and set to the side.
Return pan to heat and wilt spinach by turning over constantly until cooked down and bright green. Remove spinach from pan and set aside on a plate or bowl.
Add some reserved bacon fat to the pan and sauté shallots and mushrooms until tender. Add a splash of water to prevent mushrooms from drying out.
Once mushrooms are cooked, transfer them to a bowl and set aside.
Add remaining bacon fat to pan, season pork tenderloin cutlets with salt and pepper and add to the pan, seasoned side down. Cook for 2 minutes, season top side, then turn over for an additional 2 minutes. Then remove from pan.
You now have crispy bacon, spinach, mushrooms, and pork.
Layer each ingredient onto your serving plate (as shown in video), and top with PALEOCHEF’s Lemon Herb Tomato Sauce.