Category: Pork

Pork Bulgogi

  • 1 lb pork tenderloin or pork shoulder, thinly sliced
  • 1/3 cup coconut aminos ( I used soy sauce)
  • 1/2 tsp sea salt or more to taste
  • 1 tbsp sesame oil omit of AIP
  • 2 tsp Korean chili flakes gochugaru (optional – omit for AIP) *See notes for spicy version
    Spicy version – add 1 tbsp of gochugaru (Korean red pepper flakes), along with 2½ tbsp of gochujang (Korean red pepper paste) in the marinade (mild is very mild, spicy was good level according to boys
  • 3 cloves garlic
  • 1 inch fresh ginger
  • 1/4 apple cored and chopped – or use half, if you like sweeter
  • 1 medium onion sliced
  • I added a few TB of brown sugar to make it a little sweeter
  • Place thinly sliced pork in a resealable bag or glass container.
  • Add coconut aminos, salt, sesame oil, chili flakes, garlic, ginger, and apple in a blender and blend until smooth.
  • Pour over the pork, toss together, and cover. Marinate for 30 minutes at room temperature, or longer in the fridge.
  • Drain the pork, saving the marinade (there wasn’t any).
  • Add 1 tbsp oil to a large skillet over medium high heat, until sizzling hot. Working in batches, add meat to the pan in single layer for 2 minutes per side. Add more oil to the pan as you work the next batch, if needed. Set aside the meat in a bowl.
  • Add another tbsp of oil, then add onion, carrot, and zucchini. Stir cooking for about 3-5 minutes until the veggies are crunchy tender. (I forgot about this).
  • Add the meat back into the pan, then pour in the marinade. Cook stirring for 1 minute until until the meat is heated though and the marinade is bubbling. Add more salt if needed.
  • Serve warm with rice or cauliflower rice, topped with green onions and sesame seeds.

Crockpot Red Beans and Rice – lazy method

1 chopped onion
1 chopped Green Pepper (or red or yellow)
1/2 cup of chopped Celery
3 Cans of Kidney Beans or Red Beans
(I also added a large can of Blue Runner Red Beans that I found at Aldi)
1 -2 Pounds of sliced Sausage (Conecah is lovely, but any is fine)
Cajun Seasoning and Garlic Powder to taste

Cook beans and veggies in crockpot on low for 6-8 hours. Add the sausage. Cook an additional 30 minutes or so until sausage is done (or heat it first and then add it).

Serve over rice. The ready-rice makes it really lazy. . .

Meatball Stroganoff

  • 1 lb ground beef (80/20)
    1 egg
    1/4 cup almond flour
    1 tsp kosher salt
    1/4 tsp black pepper
    1/2 tsp garlic powder
    1/2 tsp onion powder
    1 tsp dried parsley
    1 tsp Worcestershire sauce
  • (I usually just buy meatballs premade and just make sauce)
  • 2 Tbsp butter (for frying)
  • 1 Tbsp butter
  • 2 cups sliced mushrooms (white or cremini)
  • 1 cup sliced onions
  • 1 clove garlic, minced
  • 1 1/2 cups beef broth
  • 3/4 cup sour cream
  • 1/4 tsp xanthan gum (or use flour)
  • salt and pepper to taste
  • 2 Tbsp fresh parsley, chopped
  • Combine the meatball ingredients (except the butter) in a medium bowl and mix well.
    2.Form into 12 meatballs.
    3.Heat the 2 Tbsp of butter in a large, nonstick saute pan.
    4Cook the meatballs on medium heat in the butter until browned on all sides and cooked through (2-3 minutes per side.)
    Remove the meatballs from the pan and set aside.
  • Add the 1 Tbsp of butter and the 2 cups of sliced mushrooms to the pan.
  • Cook until the mushrooms are golden and fragrant (4-5 minutes.)
  • Remove the mushrooms from the pan.
  • Add the onions and garlic and cook for 3-4 minutes or until softened and translucent.
  • Remove the onions from the pan.
  • Add the beef broth to your pan and scrape the bottom to get all the yummy bits off.
  • Whisk in your sour cream and xanthan gum until smooth.
  • Add the meatballs, mushrooms, onions and garlic back to the pan and stir.
  • Simmer on low for 20 minutes.
  • Season with salt and pepper to taste.
  • Garnish with the fresh parsley right before serving.
  1. Combine the meatball ingredients (except the butter) in a medium bowl and mix well.
  2. Form into 12 meatballs.
  3. Heat the 2 Tbsp of butter in a large, nonstick saute pan.
  4. Cook the meatballs on medium heat in the butter until browned on all sides and cooked through (2-3 minutes per side.)
  5. Remove the meatballs from the pan and set aside.
  6. Add the 1 Tbsp of butter and the 2 cups of sliced mushrooms to the pan.
  7. Cook until the mushrooms are golden and fragrant (4-5 minutes.)
  8. Remove the mushrooms from the pan.
  9. Add the onions and garlic and cook for 3-4 minutes or until softened and translucent.
  10. Remove the onions from the pan.
  11. Add the beef broth to your pan and scrape the bottom to get all the yummy bits off.
  12. Whisk in your sour cream and xanthan gum until smooth.
  13. Add the meatballs, mushrooms, onions and garlic back to the pan and stir.
  14. Simmer on low for 20 minutes.
  15. Season with salt and pepper to taste.
  16. Garnish with the fresh parsley right before serving.

I serve with zoodles. I add them the last few minutes of cooking to soak up the flavor . . .

https://mealplannerpro.com/member-recipes/Keto-Beef-Stroganoff-Meatballs-Recipe-829964

Pork Medallions in Marsala

  • 2 lb. pork tenderloin (about 2 tenderloins)
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. extra-virgin olive oil
  • 3 Tbs. unsalted butter
  • 2 medium shallots, finely diced
  • 12 oz. cremini mushrooms, thinly sliced
  • 1 Tbs. all-purpose flour
  • 1/2 cup dry Marsala
  • 1 cup homemade or low-salt chicken broth
  • 3 Tbs. heavy cream
  • 1/4 cup chopped fresh flat-leaf parsley

Preparation

  • Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 tsp. salt and 1/4 tsp. black pepper.
  • Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining pork.
  • Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min. Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 min. Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Taste for salt and pepper and serve.
  • From: Fine Cooking

Pork Medallions in Mushroom Marsala Sauce