This falls into our K.I.S.S. series of meals; quick yet delicious and perfect for busy weeknights. Pork salad Annie has become a favorite of ours and I’ve created two versions depending on whether its’s a training or rest day.
1 pound pastured pork tenderloin
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon garlic powder
1/2 teaspoon dried mustard
1/2 teaspoon smoked paprika
1 teaspoon oregano
1 tablespoon lard or bacon grease
Sear it: melt the tablespoon of fat over medium high heat in a cast iron skillet and sear the pork on both sides. Bake at 400 degrees for 13 – 15 minutes. Let set for 10 minutes before slicing.
While the pork is cooking tear up your favorite salad greens, top with your choice of add ons such as bell peppers, cucumbers, onion, carrot and a few olives. Top with the sliced pork and dress with olive oil and vinegar. Perfect for a rest day dinner meal.
If it’s a hardcore training day and you’ve earned your carbs serve with a side of freshly steamed spinach and white rice with a dollop of butter.
To get two meals out of one simply double the recipe above.