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Paleo Instant Pot Pork Chili Verde Tacos

Paleo Instant Pot Pork Chili Verde Tacos

Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 people
Author: simplytiffstx

Ingredients

  • 4 lb pork shoulder bone in
  • 1 lb tomatillos husked and cut in half
  • 2 4 oz cans diced green chilies
  • avocado oil
  • salt and pepper
  • 1 onion quartered
  • 4 garlic cloves minced
  • 2 limes juiced
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp coriander
  • 1 tsp salt
  • 1 tsp oregano
  • 1 pkg @sietefoods almond flour tortillas

Instructions

  • Preheat your oven to 400 degrees.
  • Prepare the tomatillos and place on a lined baking sheet cut side down.
  • Drizzle avocado oil and salt and pepper over the top and place in the oven for 30 minutes
  • Add roasted tomatillos, hatch chilies, quartered onion and spices to high powered blender and blend into a smooth consistency add salt and pepper to taste.
  • Salt and pepper pork shoulder and place in instant pot.
  • Pour the chile verde sauce on top of the pork.
  • Close lid and seal vent on instant pot.
  • Cook on high pressure for 1.5 hrs.
  • Let naturally release.
  • Remove pork from the instant pot and shred the pork with 2 forks, removing any excess fat.
  • Heat tortillas and spoon pork along with a generous amount of sauce onto tortilla. Garnish with avocado.
  • Enjoy!
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Paleo Orange Chili Bacon Wrapped Pork Loin Roast

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

  1. Preheat oven to 375 degrees F.
  2. 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.
  3. Wash and dry pork loin roast and basketweave bacon around roast. (You shouldn’t need to secure it, but can via toothpicks etc).
  4. 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.
  5. 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.
  6. Tent with foil and let rest 10 minutes then slice and top with desired amount orange chili sauce on top.
  7. Enjoy!

This was honestly one of the most delicious dishes, great family or entertaining meal. Toddler and husband approved ✅!

XOXO,

Tiffany

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Paleo Pork Chops with Bacon and Caramelized Onions by fit happy free

Pork Chops with Bacon and Caramelized Onions by fit happy free

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INGREDIENTS

3 Thick Cut Bone-In Pork-Chops

1 Medium Red Onion

4 slices of Bacon

Tbsp Balsamic Vinegar

Salt to taste

Pepper to taste

Garlic Powder to taste

INSTRUCTIONS
  1. Preheat oven to 400 degrees. Slice up your bacon and cook in a large skillet until done. Set Bacon aside.
  2. Sprinkle each side of the pork chops with salt, pepper and garlic powder and brown them in the pan with the bacon grease, about 2-3 minutes on each side.
  3. Slice your onion. Heat the balsamic vinegar in a pan and place your sliced onion in the pan. Cook the onion on medium heat, stirring frequently, until the onions are caramelized and opaque.
  4. Place pork-chops into a baking dish and top with the bacon, then the caramelized onions and a generous dousing of balsamic vinegar over the chops. Place in the oven and cook for 10-15 minutes, until pork-chops are cooked through. Serve with your choice of vegetables!