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Paleo Pork Tenderloin, A Juicy Dinner Idea, Perfect with BBQ Sauce

Happy Father’s Day! …Unfortunately, neither Angel nor myself live near our family, so phone calls have to suffice. …which we are still trying to accomplish. Luckily, I don’t have to ship my present this year, as we will see my family next week. We are so excited!

Anyway, in honor of Father’s Day today, we’re going to do a grill recipe. We really like grilling and so do our dads, so it seems appropriate on Dad’s Day to share one of our family favorites with everyone.

The meat works really well with our Hawaiian BBQ Sauce. The sweetness of the sauce and the juicy pork makes a really nice combination. At any rate, enjoy!

Paleo Pork Tenderloin

2 lbs Pork Tenderloin

1 quart Cold Water

¼ cup Coconut Crystals or Raw Sugar (if you do a little sugar)

¼ cup Sea Salt

1 tsp Black Pepper

1 tsp Adobo Seasoning

Preheat the Grill to high or the Oven to 375 degrees Fahrenheit.

Combine the water, coconut crystals and the sea salt in a large bowl. Soak the pork in the solution for at least 45 minutes. Take the meat out of the solution, rub down with a LIGHT dusting of adobo seasoning and pepper, and baste in one of our delicious BBQ sauces. Angel likes to put on a second coat of sauce halfway through cooking, so you may want to keep the sauce out ;)

For Grilling: Heat the grill to medium-high. Pork cooks really really fast, so you only need to cook for approximately 10-15 minutes (flip around the 6-7 minute mark) or until firm (push the meat, it should push back) and cooked through. Let rest for about 5 minutes before slicing so that the juices stay in the meat (we don’t want dry meat now, do we??!!)

For Oven: Place meat in Corningware, or an oven safe dish and bake, uncovered, for 45 minutes.

To make the most fantastic Dad’s Day Dinner ever, slather on our Hawaiian BBQ Sauce and pair with our Creamy Coleslaw or our Loaded Sweet Potato Fries!

 

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