This post contains affiliate links. Click here to see what that means!
That being said, we only promote authors, products, and services that we wholeheartedly stand by!
Aside from bacon, I rarely cook pork, but I have to say whenever I do I always love it, especially if it’s a beautiful piece such as tenderloin. As the name suggests, this is cut from the loin of the animal which is lean and tender and therefore requires very little cooking. It also has a reasonably mild flavor which makes this sauce a perfect partner. Lovely and creamy with a teensy kick from the fish sauce and aminos, then a bit of depth provided by the sage.
This is such a quick and easy dish to prepare and if you’re not as keen on pork as I am, the sauce will also work a treat with most other meats.
- 2 pork fillets, trimmed (about 1¾ lb)
- 1 tablespoon lard or other solid fat
- ½ cup chicken bone broth
- ¾ cup coconut cream
- ½ teaspoon fish sauce
- 4 teaspoon coconut aminos
- 1 teaspoon lemon juice
- 1 tablespoon chopped sage leaves
- Trim the pork fillets of any membrane and slice into 1½ inch rounds, to yeild around 3 per person.
- Heat a frying pan on medium heat and melt the lard. When the pan is hot, add the pork pieces (cut side down) and cook for around 3-4 minutes on either side, or until just cooked through. Regulate the stove temperature if you feel it is getting too hot.
- Remove pork to a warmed plate, along with the juices. Pour the broth into the pan and scrape the bottom to release any sediment into the sauce.
- Now add the cream and bring everything up to a simmer. Add the fish sauce, coconut aminos, lemon juice, sage and the meat juices. Taste and sprinkle in a little salt if necessary, but it probably won't be.
- Divide the pork between warmed plates and spoon the sauce over top.
5 comments
Can I buy any fish sauce or are some brands better for AIP?
Hi Dyke, yes it does matter which fish sauce you buy as the majority contain sugar and some even have preservatives and colourings. The brand that I (and Mickey and Angie) use is linked to in the ingredients section – where you see ‘fish sauce’ typed in bold. This one contains only anchovies and salt so is completely compliant with the AIP.
[…] take a gazillion pots and pans in the process. I’m sharing this winner of a recipe over at Autoimmune-Paleo so go check it out […]
Making thiscbut with scallops for a non meat eater
Is pork tenderloin different from pork fillets used in this recipe?