Friday, March 2
Peachy Pork Loins
Until now. I can guarantee that this recipe is 100% Paleo-friendly. In fact, you can serve it to Dr. Cordain himself when he drops by your house unannounced. For the non-paleos feel free to add sugar to the peaches and top the zucchini with romano cheese :)
2 Pork Loins
3 tbsp extra virgin olive oil
1/2 cup chopped white mushrooms
3 medium shallots, diced (Or 1 shallot, 1/2 onion)
3 garlic cloves, crushed
1/2 cup chopped peaches
1/4 cup dry white wine
2 cups zucchini (sliced)
1/2 tsp dried oregano and basil
Salt and pepper
Preheat over to 350 degrees. Heat 1 tbsp of the oil in a skillet over medium heat. Add mushrooms and saute for five mins. Toss in one shallot and 2 garlic cloves and continue to saute for two mins. Add peaches and wine. Bring to a quick boil, then reduce heat to low. Simmer until liquid has evaporated, remove from heat.
Cool mixture for five mins then place in a food processor and puree until smooth. Cut a slit in the middle of each pork loin and spread mixture into it. Place the other half on top.
Add 1 tablespoon of olive oil to a roasting pan. Place loin in pan and bake for fifteen minutes. Turn over and bake for an additional fifteen.
While pork loin is cooking add remaining tbsp of olive oil to skillet and sautee 2 shallots (or 1/2 onion) until tender. Add zucchini, oregano, basil, salt and pepper. Cover and simmer for 15 mins or until zucchini is tender.