Baked Mustard Apple Pork Loin

Pork is not something I usually buy for dinner meat. Actually, besides bacon, I rarely consume it at all. Personal preference, really. Lately, to try and save money between the two of us, my boyfriend and I have taken to making each other meals during the week with what we have at home. On this particular night, I was challenged with a nearly empty fridge and pantry save for a few condiments and a good sized pork loin he had purchased. I accepted the challenge and put my craftiness to the test.

Baked Mustard Apple Pork Loin // Naturally Lindsey

The sweetness of the apple juice contrasted nicely with the tartness of the mustard, the two pairing well with the mild savory flavor of the pork. Served over rice with broccoli on the side, it made for a satisfying meal made only more satisfying by the fact that we didn’t have to go to the store to get anything to make it ;)

This recipe is:
• Gluten-free
• Dairy-free
• Nut-free
• Refined sugar-free

Baked Mustard Apple Pork Loin // Naturally Lindsey

Baked Mustard Apple Pork Loin
• 3 cups 100% apple juice
• 3 tablespoons spicy brown mustard
• 3 tablespoons gluten-free tamari
• 1 tsp dried garlic powder
• 1/4 tsp cayenne powder
• sea salt and fresh cracked pepper
• 1 1/2 lbs pork loin

1. In a medium bowl, combine apple juice, mustard, tamari, garlic and cayenne. Whisk to combine.
2. Place pork loin in a large plastic bag and pour in half of the apple juice mixture. Reserve the other half at room temperature. Seal the bag and let marinade 30-60 minutes.
3. Preheat oven to 350°. Place pork loin in a 13×9″ roasting pan and pour the marinade from the bag evenly over the meat. Season the pork with salt and pepper and bake for 45-60 minutes, turning the meat over and seasoning the other side halfway through cooking. The center of the pork should be opaque and very slightly pink when finished.
4. While the pork cooks, pour the reserved marinade in a medium skillet over medium high heat. Bring the marinade to a boil, stirring constantly. Continue stirring the mixture and reduce the heat, simmering the mixture until it becomes thick and syrupy. If the it begins to stick add a tablespoon or two of apple juice, stirring to combine.
5. In about ten minutes, the reduction should darken and reach a sauce-like consistency. Remove from heat into a new bowl. Once the pork is done, slice and serve over a bed of rice topped with the sauce. Pair with you choice of vegetable and enjoy!

Paleo Bacon Beef

I got the idea for making this recipe from my Fast Paleo app when I stumbled across TGIPaleo’s Boston Baked Beef recipe. A Paleo spin on Boston baked beans (uh, yum), her recipe calls for 2-3 hours of simmer time. In the words of Sweet Brown “Ain’t nobody got time for that!” Needless to say, I made a few tweaks of my own.

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The recipe gets the basis of its flavor from unsulphured organic blackstrap molasses, a great source of nutrients like potassium, calcium, and iron – which I’m sure all of us could use more of! The kind I use is from Wholesome Sweetners, is fair trade certified, and like all blackstrap molasses ranks low on the glycemic index, giving you even more to feel good about. The addition of whole grain mustard and apple cider vinegar, or ACV, really balances out the flavor and gives the sauce quite a bit of tang. Though many of ACV’s health benefits come from its raw form as heat destroys the “mother,” it’s still a great staple to have in your kitchen to use for both cooking and everyday purposes. I actually take a 50/50 solution of Bragg’s Organic Raw ACV and filtered water in a shot glass every morning to help with digestion and balance pH levels and blood sugar – it also has the wonderful side effect of waking me up before I head out the door. So have a swig before you pour it in ;)

This is hearty take on a classic comfort food can be enjoyed over your choice of vegetable or grain, depending on how you roll. I’m trying to incorporate more glucose back into my diet so white rice, a “safe starch,” along with broccoli and peas seemed like the perfect fit. I ate the leftovers two days in a row, once cold wrapped in lettuce, and once (also cold) on its own. It’s really that good. As my boyfriend said after his first bite: “This one’s a keeper.”

This recipe is:
• Gluten-free
• Dairy-free
• Nut-free
• Soy-free
• Refined sugar-free

Paleo Bacon Beef

• 1 lb ground beef (I used 96/4)
• 8 thick slices uncured bacon, diced (or more as desired)
• 1 large yellow onion, diced
• 2 teaspoons sea salt
• 1 teaspoon ground black pepper
• 6 oz tomato paste
• 1/3 cup whole grain mustard
• 2 taplespoons honey
• 1/4 c unsulphered blackstrap molasses
• 1/2 c apple cider vinegar

1. Cook the ground beef in a skillet over medium-high heat.
2. While the beef cooks, dice your bacon and onion. When the beef is browned, remove from heat. Let cool for five minutes and drain the drippings into a heavy bottomed pot.
3. Cook the bacon in the beef drippings until crisp. Add the onions and stir, cooking for a few minutes more until the onions start to turn translucent.
4. Add the molasses, tomato paste, mustard, honey, salt and pepper, and ACV and stir it all around, working quickly so the molasses doesn’t scorch. Reduce the heat to medium and stir until well-combined.
5. As I stated before, the original recipe says 2-3 hours but after 40 minutes mine was good to go. I think the sauce would have burned had it been much longer. So let simmer for as long as you have, checking occasionally, and serve as you wish!