S2E51: The Most Forkable Pork II

Cook With Me

English - November 12, 2018 05:00 - 30 minutes - 13.8 MB - ★★★★★ - 22 ratings
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Previous Episode: S2E50: Paleo Steak Fajita Beast Feast

Next Episode: S2E52: Simplify

Recipe: Southwest Pork Tenderloin with Beet & Quinoa Salad (Feeds 2)

Get full ingredient lists Sunday mornings, plus calorie and macronutrient counts for all CWM recipes, on my Patreon page!

For tonight's recipe, you'll need:

EQUIPMENT: med pot, lg pan, casserole dishBASICS: olive oil, salt, pepperMEAT: 1 lb pork tenderloinPRODUCE: 2 cups chopped green kale, 1/2 yellow onion, 3 cloves garlicCANS & BOTTLES: 1 can diced green chiles, 1 can sliced beetsDRY & PACKAGED: 1/2 cup red OR golden quinoa OR both! You smartie!ADD'L SEASONINGS: garlic powder, oregano, cumin, chili powder, paprika