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Monday, February 6, 2012


I had such a fun night out with my fellow Crossfit women from Crossfit Des Moines this past Friday! We all gathered with personal chef Terrie Kohl, own/intructor of Country Club Market, She shared with us a full packet of information with healthy recipes and lots of little cooking tips then we all divded into teams and made the meal with her guidance. It was incredibly fun to be in a busy kitchen with all the women talking, laughing and trying new things. When we were done we all sat for a WONDERFUL, healthy meal together. Most of the recipes were Paleo friendly, in that there was no refined sugar, processed foods, dairy or grains used. Last night I replicated the pork recipe for my family and Scott was blown away...I think he thought someone else made the meal :) Above is the meal I MADE and below is the recipe. Try it!

Pork Tenderloin with Rosemary Cherry Sauce

2 - 2# pork tenderloin, trimmed (bring to room temp - trick I learned for making sure it's cooked the same all the way through)
Season with salt and pepper

Preheat oven to 375.
Heat saute pan to high and just before adding pork, add 2 T olive oil.
Allow to sear/brown on all 4 sides, transfer to lined sheet pan and finish cooking through in over for approximately 18-20 minutes.
Temperature reads 140.

While roasting pork make pan sauce.

1 t olive oil
1 c red onion, julienne slied
2 t garlic, minced
3/4 dried cherries
2 t fresh or 1 t dried rosemary chop/crush
1 1/2 c chicken stock
1 T red wine vinegar
1 T cornstarch

In same saute pan heat olive oil in med high. Add onions, garlic, dried cherries and rosemary. Saute til golden, 10 minutes. Add chicken stock and turn heat to high and bring to a boil.
While broth heats stire together vinegar and cornstarch. When broth comes to a boil, add cornstarch mixture to pan, mixing with a wire until sauce is thickened, about 1 minute. Thrn heat down until pork is ready, slice on the bias and serve covered in sauce.

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