Recipe adapted from paleOMG
INGREDIENTS
Sauce
- 3 cups orange juice
- 3/4 cup coconut aminos
- 1/4 cup honey
- teaspoon fish sauce
- 1/2 tbsp orange zest
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp arrowroot flour
Tenderloin
- 2-2 1/2 pound boneless pork loin roast
- 1 pkg applewood smoked thin sliced all natural bacon
- 1 tbsp avocado oil
Sides
- 3 broccoli florets (steamed and seasoned)
- 2 small bags rainbow carrots
DIRECTIONS
- Preheat oven to 375 degrees F.
- Place all ingredients for sauce except arrowroot flour in a large sauté pan over medium high heat. Combine using a spoon or whisk, simmer and reduce by 1/4-1/3. Take 1/3 cup sauce out and combine with 1 arrowroot starch. Add mixture back into orange sauce and simmer 5-10 minutes or desired consistency.
- Wash and dry pork loin roast and basketweave bacon around roast. (You shouldn’t need to secure it, but can via toothpicks etc).
- Place a 10″ skillet over medium-high heat with avocado oil. Once hot, sear bacon wrapped tenderloin on all sides, for about 2-3 minutes per side until bacon is golden brown.
- Once seared, transfer to baking dish and top with 1/3 cup orange chili sauce and add carrots. Bake 35-40 minutes until loin reaches an internal temperature of 145 degrees F.
- Tent with foil and let rest 10 minutes then slice and top with desired amount orange chili sauce on top.
- Enjoy!
This was honestly one of the most delicious dishes, great family or entertaining meal. Toddler and husband approved ✅!
XOXO,
Tiffany
