Prep Time15 mins Cook Time15 mins Marinating Time4 hrs Total Time20 mins Servings: 4 people Call 574kcal

Ingredients

• 2 1.5 pound pork tenderloins silverskin and excess fat removed

Marinade

• 1/4 cup whole grain mustard
• 1/3 cup apple cider vinegar
• 1/4 cup honey
• 2 cloves garlic minced
• 1/4 cup shallot minced
• 1/2 cup brown sugar
• 12 oz beer darker for stronger flavor

Glaze

• 2 Tablespoons butter
• 2 Tablespoons flour

Instructions

• Combine all ingredients for the marinade and whisk well. Place the two pork tenderloins in a gallon zip top bag and the pour in the marinade. Press out any extra air and seal tightly. Refrigerate for at least an hour, or up to 8 hours.
• Preheat your grill to 400 degrees F. Remove the tenderloin from the marinade and shake off any excess shallot or garlic pieces. Reserve the marinade and set aside. Place the tenderloin on the grill.
• Grill for 2-3 minutes per side before rotating. Continue cooking and rotating on the grill until the internal temperature of the tenderloin reads 145 degrees F. Remove from the grill and allow to rest for 5-10 minutes.
• While the tenderloin is resting, melt the butter in a large skillet over medium high heat. Whisk in the flour and cook until well combined (1-2 minutes). Pour 2 cups of the reserved marinade into the skillet and whisk. Bring the sauce up to a boil and reduce the heat. Allow the sauce to simmer for 3-5 minutes.
• Slice the pork tenderloin against the grain into 1/2 inch thick medallions. Top with a spoonful of the beer and mustard glaze before serving. 

Ingredients

• 1 large sweet potato
• 1 Tbsp ghee or coconut oil plus sea salt for roasting potatoes
• 3/4 lb Jones Dairy Farm All Natural Pork Sausage
• 1 Tbsp ghee or coconut oil
• 2 large leeks white and very light green parts only, sliced thin
• Sprinkle of salt
• 1 Tbsp water
• 7 oz fresh baby spinach chopped
• 7 large eggs
• 1/4 cup organic coconut milk full fat, blended before adding
• 1/2 tsp fine grain sea salt
• 2 Tbsp nutritional yeast optional*
• 1/8 tsp black pepper

Instructions

1. Preheat your oven to 425 degrees F. Peel your sweet potato and slice it into very thin rounds – these rounds will form the crust.
2. Coat your hands in coconut oil and grease the potato slices, then arrange in a 9″ pie dish, overlapping, along the bottom and up the sides. The smaller rounds near the ends of the potato work well for the side crust, or cut larger slices in half. Sprinkle lightly with sea salt.
3. Place “crust” in the preheated oven for 20-25 mins or until cooked through, then remove from oven and lower the heat to 400 degrees.
4. Meanwhile, heat a large skillet over medium high heat. Once hot, crumble in sausage and cook, stirring, to fully brown. Remove with slotted spoon to a plate and set aside.
5. Turn heat down to med-low and place 1 Tbsp ghee or oil in skillet. Add sliced leeks and toss to coat, then sprinkle with salt and add the water. Cover skillet and cook 2 minutes, remove lid and stir, then re-cover and cook another 2 minutes until softened.
6. Add all the spinach, and cover the skillet once again so the spinach wilts, about 3 minutes.
7. Once spinach has wilted, stir the sausage back in and cook 1 more minute, stirring occasionally, then remove from heat and set aside.
8. In a large measuring cup or mixing bowl, whisk together the eggs, coconut milk, nutritional yeast (if using) salt and pepper.
9. Place all the sausage mixture into the pre-baked “crust”, then pour egg mixture over the top. Bake in the preheated oven (now 400 degrees) for about 25 minutes or until center is set and puffing up. Remove from oven and allow to sit at least 10-15 minutes before slicing and serving. Enjoy!

Ingredients

• 4 1-inch thick center-cup, bone-in pork loin chops (allow chops to sit at room temp for 30 mins)
• 2 tbsp olive oil
• Kosher salt and freshly ground black pepper
• 1 medium shallot, diced
• 2 tsp garlic, minced
• 1/2 cup capers, drained
• 2 tbsp Sherry vinegar
• 1/4 cup chicken stock
• 1 1/2 tbsp Dijon mustard
• 2 tbsp heavy cream

Instructions

• Pre-heat oven to 200°F.
• Pat chops dry with a paper towel, and then generously sprinkle both sides with salt and pepper.
• In a large skillet, heat the oil over medium-high heat.
• Add the chops and sear on one side for about 4 to 5 minutes, until golden brown on the bottoms.  Flip the chops over and sear the other sides for another 4 to 5 minutes. (The chops should be firm to the touch, but still have a little give).
• Transfer the chops to the oven to keep warm while preparing the sauce.
• Pour all but about 1 teaspoon of oil from pan and reduce the heat to medium.
• Add the shallots and garlic and cook until soft, about 2 to 3 minutes. 
• Add the capers and cook for 30 seconds
• Add the vinegar and cook until slightly reduced, about 2 minutes.
• Add the stock, mustard, a pinch of salt and pepper.  Cook until slightly thickened, about 2 – 3 minutes.
• Stir in the cream.
• Taste and adjust seasonings.
• Place chops on plate or platter and pour sauce over them.  Pass remaining sauce at the table.