We're in the midst of a heatwave so I want a delicious dinner that'll keep my kitchen nice and cool........what's for dinner tonight? Grilled pork loin with my smoky rub, grilled asparagus, apple and red cabbage cole slaw, sliced watermelon with basil, mint and sea salt and mixed berries with coconut milk whipped cream-yum!
1 tsp olive oil
2 tsp coconut palm sugar
2 tsp pure paprika
1 tsp pure dried minced onion-ground
1/4 tsp pure garlic powder
1 tsp sea salt
1/2 tsp pure ground cumin
1/2 tsp pure ground coriander
freshly ground pepper to taste
1-1 1/2 lb boneless pork tenderloin
On a 9" x 11" sheet of parchment paper sprinkle all dried herbs and spices in a long line, the same length as the tenderloin. Mix coconut palm sugar and all herbs and spices together to evenly combine. Brush pork with 1 tsp of olive oil and roll in the herb mixture until evenly coated. Roll up in the parchment paper and refrigerate until ready to grill. Grill on a medium-high setting, grill covered. Cook for 25 minutes per pound or according to package directions on the tenderloin. Makes 4 servings.
This recipe is gluten-free, dairy-free, soy-free, grain-free
Originally posted on my Facebook page on 7/24/17