Summertime is the time for primal eating goodness! Everything is growing nicely and lots of time to spend out-of-doors running about, playing in the sun. 
I have had these tenderlions in the freezer for over a month and need to cook them. I also have some cherries and think that would make a lovely combination. I am cribbing from this recipe, but am subbing fresh cherries for dried, will increase the fat, and I definitely *do not* want to use flour. Would coconut flour be ok or would it ruin this flavor? I have never used coconut flour and don't know how it turns out. My husband bought some yesterday....
Would there be another "flour" that would be better?
Recipe as follows:
Ingredients
* 2/3 cup port or other sweet red wine
* 3/4 cup dried tart cherries
* 3 tablespoons all-purpose flour
* 1/2 teaspoon ground coriander
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 1/2 pounds pork tenderloin, trimmed
* 1 tablespoon butter
* 2 tablespoons finely chopped shallots
* 1 cup fat-free, less-sodium chicken broth
Preparation
Place port in a 1-cup glass measure. Microwave at high 20 seconds or until very warm. Combine port and cherries; cover and let stand 10 minutes or until soft. Drain cherries in a colander over a bowl, reserving port.
Combine flour, coriander, salt, and pepper in a shallow dish. Dredge pork in flour mixture. Melt butter in a large heavy skillet over medium-high heat. Add pork; cook 3 minutes on each side or until browned. Remove pork; stir in reserved port, scraping pan to loosen browned bits. Add cherries and shallots. Reduce heat; cook 3 minutes, stirring frequently. Stir in broth; bring to a simmer.
Return pork to pan. Partially cover and cook 10 minutes. Uncover and cook 12 minutes or until a meat thermometer inserted into thickest portion registers 155° (slightly pink), turning pork occasionally. Cut into slices, and serve with sauce.
I have had these tenderlions in the freezer for over a month and need to cook them. I also have some cherries and think that would make a lovely combination. I am cribbing from this recipe, but am subbing fresh cherries for dried, will increase the fat, and I definitely *do not* want to use flour. Would coconut flour be ok or would it ruin this flavor? I have never used coconut flour and don't know how it turns out. My husband bought some yesterday....
Would there be another "flour" that would be better?
Recipe as follows:
Ingredients
* 2/3 cup port or other sweet red wine
* 3/4 cup dried tart cherries
* 3 tablespoons all-purpose flour
* 1/2 teaspoon ground coriander
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 1/2 pounds pork tenderloin, trimmed
* 1 tablespoon butter
* 2 tablespoons finely chopped shallots
* 1 cup fat-free, less-sodium chicken broth
Preparation
Place port in a 1-cup glass measure. Microwave at high 20 seconds or until very warm. Combine port and cherries; cover and let stand 10 minutes or until soft. Drain cherries in a colander over a bowl, reserving port.
Combine flour, coriander, salt, and pepper in a shallow dish. Dredge pork in flour mixture. Melt butter in a large heavy skillet over medium-high heat. Add pork; cook 3 minutes on each side or until browned. Remove pork; stir in reserved port, scraping pan to loosen browned bits. Add cherries and shallots. Reduce heat; cook 3 minutes, stirring frequently. Stir in broth; bring to a simmer.
Return pork to pan. Partially cover and cook 10 minutes. Uncover and cook 12 minutes or until a meat thermometer inserted into thickest portion registers 155° (slightly pink), turning pork occasionally. Cut into slices, and serve with sauce.
. Just my two cents, though--someone else might have more insight.
Sigh. I'm not craving carbs, though, which is nice. I AM craving dairy like crazy. Any dairy-free mamas have suggestions for this?
) and a square of dark chocolate (Ok, not really a great lunch...I didn't feel like making much...)
day foodwise yesterday. I made some of those butter balls, started the day with one and basically didn't stop eating all day. Not happy. Also felt a bit ill when I went to bed. I think I don't tolerate that much butter very well.
BUT I'll try: *I* would need some fat and protein with, or instead of, that sugary banana for breakfast (I know you only ate half, but that would make me feel sick). I'd skip the chips, but that's b/c I'm trying to loose, fight some intestinal yeast, and they make me feel off and too full. Also, I think you might need more veggies.
)
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