Tag Archives: paleo

Prosciutto-Wrapped Dry-Rubbed Pork Tenderloin

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Yikes, this is delicious. The dry rub is powerful and I will be using it many times in the future, on chicken, beef, pork, etc. Like I said use the rub sparingly, you don’t want to overwhelm your meat. I bought a big pack of pork tenderloins at Costco and dry rubbed each of them before freezing them, just a spoon and a half each did the trick.

The prosciutto kept the pork from drying out (Heidi, I do a service to you every time I want to write moist, I work really hard to find other language!) and it added a saltiness that I didn’t want too much of in the rub, to prevent the rub from over-salting a meal that I would rather salt while cooking. I served this with fluffy and creamy mashed cauliflower that I will be posting tomorrow, yes it is good enough for its own post! I also sautéed some baby bok choy with butter and garlic for some greens. Get on this meal!

Prosciutto-Wrapped Dry-Rubbed Pork Tenderloin

INGREDIENTS

  • 4 tbsp paprika
  • 1 tbsp cayenne pepper
  • 2 tbsp freshly ground black pepper
  • 3 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tbsp salt
  • 1 tbsp dried oregano
  • 1/2 tbsp crushed red chili peppers
  • 1 tbsp dried thyme
  • 1 pork loin (2 1/2 lbs)
  • 6-8 slices of prosciutto

DIRECTIONS

  1. Whisk together your spices and store in an air-tight container. Sprinkle 1-2 tbsps of the rub on your pork tenderloin and rub it in really well. At this point you can let the rub rest on the meat overnight or for an hour, you can also cook it up right away.
  2. Heat oven to 375°F. Grab a broiling pan, or if you don’t have that, line a cookie sheet with parchment paper.
  3. Lay your prosciutto slices out on the pan you are using, overlapping slightly to ensure a seal of sorts. You want a rectangle, the length of the tenderloin.
  4. Lay your pork onto the rectangle and pull the prosciutto strips up to wrap the tenderloin. Lay a final piece of prosciutto over the wrapped ends.
  5. Cook for 35-45 minutes, until the pork is cooked and the prosciutto has crisped up.

This is the least phallic of the photos I took.

Wrapped and ready to roast!

 

Bacon Frittata Muffins

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Inspired by my friend Caelin and her love of Nom Nom Paleo’s Mini Prosciutto-Wrapped Frittata Muffins, I whipped a batch of my own. They are tasty delights and Genesis and I will be making these again and again. I will make twice as many next time so I can report back on their freezablity. In the meantime these treats are totally Keto-friendly (essentially lacking in many carbs) and Paleo. Cook them up, switch up the veg and enjoy! I marked things that are optional, but really all the veg is totally optional, in that you can option in and out any veg you like.

Bacon Frittata Muffins

INGREDIENTS

  • 1 package (250g) of bacon
  • 1/2 medium onion, finely diced
  • 3 cloves of garlic, minced
  • 1 small zucchinis (or one regular one), chopped into 1/4-slices
  • 4 mini bok choy heads (or a handful of spinach, swiss chard, kale, etc.)
  • 6 pickled artichoke heart quarters (not for everyone, again, go with what you have an what you love), chopped
  • 8 eggs
  • 1/2 cup ricotta cheese
  • 1/4 cup heavy cream
  • pinch of salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper *optional
  • 1/4 tsp paprika *optional

DIRECTIONS

  1. Heat oven to 400°F. Have a muffin tin on hand.
  2. Cook bacon flat in a pan. Don’t cook until totally crisp, but just cooked and still pliable. They will crisp up a bit more in the oven. Drain and set aside.
  3. Sauté your onions and garlic in the bacon pan until the onions are translucent. Set aside.
  4. Dice and chop the rest of your vegetables and set aside. Bite sized and smaller chunks are key, these are not fork and knife treats.
  5. In a large bowl whisk together your ricotta, eggs, heavy cream, salt and pepper, and other desired spices.
  6. Whisk in your onions and garlic, veggies and stir until well combined.
  7. Lay your bacon slices into the muffin cups, one slice to go around the edge and chop a piece to cover the bottom.
  8. Spoon your egg mixture into your bacon cups, if you have extra, make it into an omelet!
  9. Bake the muffins until they are no-longer jiggly, about 15-20 minutes.
  10. Devour.