This one was inspired by a friend. We share pictures of our meals on a FB group. Her meal looked so good I had to try to recreate it with my own spin.
I made zuchini noodles and sweet potato noodles with my spirilizer (2 zucchinis, 1 small sweet potato). Boiled them for a few minutes in salted water and patted them dry with paper towels.
I made a pesto with 1 tbs. smoked almonds, a large bunch of basil, a large bunch of chives, juice of half a lemon, 2 small cloves of garlic, a 1 inch chunk of parm., and 1/4 cup of EVOO. Process on high until smooth.
I tossed the pesto with the noodles and added some extra cheese and nuts on top.
For the pork:
Marinade- 1 tbs. spicy dijon, dash of coconut amnios or soy sauce, a splash of apple juice, half a orange, 3 crushed garlic cloves, a squirt of Sriracha, salt and pepper, and a touch of honey. Marinate for 2 hours. Cook on high heat with coconut oil, sear all sides then pop in a 400 degree oven for about 20 minutes (depending on how big your pork loin is).
The best part of cooking pork loin, the left overs. I made this awesome salad with strawberry’s, mushrooms, cucumber, and greens with a balsamic dressing, yum!