Apple Ginger Tenderloin Paleo Wrap

Holy cow, this meal was absolutely amazing!!!!  Or should I say holy pig??  This is Dan from Primal4Life bringing you an ”Apple Ginger Tenderloin Paleo Wrap.”  Ever since I saw the cover of Beyond Bacon, I knew I had to have it!!!  With an entire book devoted to meals based on the lovely pig, what could go wrong?   

Tonight’s dish is a wonderful pairing of sweet apples with savory pork tenderloin.  With some great spices and Sunfood Super Foods Himalayan Salt, we’ll really bring out the flavor!  We decided to make some Brussels sprouts to go along with this dish, cooked in bacon fat (organic, nitrate free of course…), as well as a side from Beyond Bacon; “Prosciutto & Fig Salad”.

Now, if you’re thinking “Man, I gotta have this, it sounds perfect!!!”  Well, hold your horses.  I completed this meal with a couple tasty Paleo Wraps!  I figured the coconut taste would totally agree with the apple ginger and spices, plus since its low cal and low carb it’s no big deal!  It is the perfect way to enjoy just about any meal in a wrap!!!  I literally brought a pack to work today, since I am always talking about Paleo this, Julian Bakery that, I had to back it up.  So with a taste test they were completely astonished.  One guy says “Four net carbs??? That’s it??  Normal wraps are like twenty-something!!”  “Yup!”  They loved the taste, the ability to store them in their desk drawer, and how much they can hold as well… And the fact that they have a lovely coconut taste also had some of the guys wanting to bring them home ASAP to start combining with some of their favorite meals.  And yeah, they ordered some Paleo Wraps minutes later….  It’s a win-win situation!

Ingredients:

  • Paleo Wraps

  • 4 apples, peeled and thinly sliced (honeycrisp recommended)

  • ¼ cup unsweetened applesauce

  • 1 tsp freshly grated or ground ginger (fresh preferred)

  • ½ tsp salt

  • ½ tsp ground allspice

  • 1/8 tsp black pepper

  • 1 pound pork tenderloin

  • 1 pound shredded Brussels sprouts

  • 1 tbsp bacon fat

  • ¼ cup organic chicken broth

Directions:

  1. Spread the sliced apples over the bottom of a 13×9-inch baking dish, reserving about ½ cup for the top of the tenderloin.  This thicker you slice the apples, the more juicy and similar to a baked apple texture they will be.

  2. In a bowl, combine the applesauce with the ginger, salt, allspice, and black pepper.  Set the mixture aside.

  3. Place the tenderloin on top of the bed of apples, and spread the applesauce mixture on top.

  4. Set the remaining apple slices on top of the meat.

  5. Roast the tenderloin at 350F for 40-50 minutes.  Ideally, your tenderloin will still be slightly pink in the center with an internal temperature of about 145F.

  6. Melt bacon fat in a separate pan, and sauté Brussels sprouts for about 5 minutes.

  7. Add chicken broth and cook for another 5 minutes.

  8. Add salt and pepper to taste.

  9. Serve in a Paleo Wrap or two, and enjoy!

Time to table:

• 1-2 hours

Serves:

2-4

I was totally hooked, the gingered apples really worked for me…. The pork was juicy and flavorful, and the Paleo Wrap truly was the perfect way to enjoy this masterpiece.  Although I wouldn’t think twice to try this same exact meal with some Paleo Bread; another low calorie and low carb option, allowing us Paleo Peeps to enjoy bread once again.  

Give Beyond Bacon a shot, and I’m sure you will be buying a pig from your local farm just like I want to!  It is a fantastic cookbook that Julian Bakery offers, which will allow you to enjoy real food that fills you up, keeps inflammation low, and flavors high.  Please don’t be shy with the pig, pork, bacon, or the tenderloin… Saturated fat has gotten a bad rap for way too long, and it’s time to point the blame on inflammatory sugars, processed grains, and those nasty oils like Crisco and Canola (which is easily oxidized with heat, unlike a good coconut oil, a quality butter, or even lard/bacon fat).  

Fat is essential for many things, and so is cholesterol.  Speaking of, I am going in for my cholesterol test soon, and I can’t wait to see the results.  About eight years ago I was told I had high cholesterol and high blood pressure….  Luckily I found Paleo, and wasn’t super-strict by any means, and still managed to make big progress… Steering clear of the cholesterol and blood pressure issues.  I also dropped some weight, put on muscle, and started to enjoy life.   The stricter I got over the years, the better my numbers…. The lower the carbs, the lower the triglycerides…. Yes folks, the triglycerides is basically a carb-tolerance indicator.  Keep the carbs low, and your tri’s will drop.  And this is why products like Paleo Wraps and Paleo Bread are of such importance; with very low net carbs, it allows you to enjoy foods and potentially keep the triglycerides low as well.

Here’s a quote from Beyond Bacon in case I just sparked some interest: “Humans need what are known as short- and medium-chain fatty acids, which are critical fuel for the brain, heart, and muscles.  These are found in the fat of animals, not in processed vegetable oils.  In addition, fats from pastured animals contain Conjugated Linoleic Acid (CLA) and high amounts of other omega-3 fatty acids – the very same ones doctors have been promoting for years via wild salmon and processed fish oil capsules.”  Interesting, no?  Absolutely!!!!  So make sure you are buying quality, pasture-raised pork, and stick to GMO-free organic products from www.JulianBakery.com/Paleo – and you will be on the right track!  And don’t forget to eat your veggies!!!!!!!!

Dan

Primal4Life

Also Check Out: 

Paleo Waffles / Paleo Wraps / Almond Thin Crackers

Julian Bakery YouTube Channel / Twitter Facebook

 

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