Herbed Pastured Pork Tenderloin with Ginger Cherry Puree
Author: Nell Stephenson
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 3 -4
A slight spring dish, perfect for Easter featuring pastured pork infused with a hint of ginger, rosemary and cherry. Say goodbye to that awful canned ham once and for all!
Ingredients
2 1-pound pastured pork tenderloins
2 tablespoons freshly ground flax seeds
1 teaspoon cumin
dash red pepper flakes
Black pepper, to taste
2 tablespoons coconut oil
1 inch piece fresh ginger, minced
½ cup sour cherries (frozen with no additives is a good option
2 sprigs fresh rosemary
¼ small red onion, thinly sliced
2 scallions, thinly sliced
Instructions
Preheat oven to 350
Pat dry tenderloins
Combine flax, cumin, red and black pepper in flat dish