Feeling Porkly?

Yesterday was pretty dramatic! Emma was injured at the park during an afternoon play date. We spent the evening in the hospital, and when we returned home - we were famished! Stress is an appetite suppressor, and it was not until the entire ordeal was over did we realize how hungry we were.

Instead of reaching for the take out menus, I opted to take a peek in our fridge. I rummaged here and poked around there, piling my ingredients on the counter. Though I try to be thoughtful when I cook, my random assortment of ingredients served us well.

The hubster and ginger tot enjoyed the meal so much that I created it again this afternoon - but with photographs for your viewing pleasure. After all, it's one thing to know what one eats on the paleo lifestyle - it's entirely different when you visually see what we're consuming. ; )

Presenting: Pan seared pork loin, roasted cremini mushrooms and red bell pepper, with an arugula and spinach salad topped with almonds and blood oranges.

I like the dish for a variety of reasons; despite randomness, the flavors compliment one another! There is balance. For instance, the cold salad of peppery arugula and tender spinach is complimented well by the crunch of the raw almonds and sweet chill of the blood oranges. The roasted veggies, however, are both full bodied and meaty while maintaining their structure. The bell pepper is perfectly caramelized and sweet - delicious next to the bold salad. Finally, the simply seasoned pork has a seared outside crust, but inside is slightly pink and inherently juicy. The combination of textures, colors, and contrasting flavors adds variety to your pallet. Finally, this dish is whole and pure - nothing processed or refined on this plate! This means better food to fuel you more efficiently. 
 

What you'll need:

• pork loin (or bone out chops are fine)
• red bell pepper
• cremini mushrooms
• arugula
• spinach
• almonds
• blood oranges
• olive oil
• coconut oil
• salt, pepper, red pepper flakes, thyme

As an avid "paleoite", I like to cook with coconut oil. This oil can withstand high heat (unlike olive oil) but it is completely pure in contrast to vegetable, soy, peanut, or sunflower oils (which are refined and processed - blech!). Use liberally - adds a slightly sweet taste to foods, but is not overpowering or conflicting in the least.

Heat pan to medium high - add coconut oil (about 2 tablespoons) and let melt. Season both sides of your pork chops. I chose to use salt, pepper, red pepper flakes and thyme - but you can choose whatever floats your boat : ) Place pork in pan. Revel in the sizzle. Pat yourself on the back - the smell should be DIVINE.

Cook for 4-5 minutes on each side (depending on thickness). Flip. Cook an additional 4 minutes on second side. Once cooked, place pork to the side so it may rest. You do not want to cut into the pork too early or all of the yummy, juiciness will drain out. You'll be left with a hockey puck that not even a junkyard dog would eat : ( I promise - no cutting yet!Your pork should resemble the following

Prep the red bell pepper and mushrooms by slicing them up. Perfection is not needed here - rustic is fine. : )

Add prepped (and washed) veggies to warm pan (on medium to medium high). Add salt and pepper. They'll need about 4-5 minutes. Don't cook them too long or else they'll become squishy. You want them to maintain their structure and body, yet still caramelize to release their natural sweetness and meaty flavor.

Keep cooking! Here is the 2 minute point:

After 5 minutes, here is what your yummy veggies should look like:

Meanwhile, start your salad! This part is ultra easy. Wash your greens (arugula and baby spinach).

Peel blood orange and pull apart into sections.

Grab some raw and unsalted almonds. Yummm : ) Combine the greens, almonds, and blood oranges together. Add pepper if desired, but dressing is very simple: drizzle extra virgin olive oil lightly. That is all you'll need.

Now that your pork has rested - slice on the bias. Your pork should have the smallest tint of pink in the center, but should be nearly cooked through.

Plate and enjoy! ; )