Jamison credits the Paleo Diet for saving his life. He has lost over 100 pounds, and significantly improved his health and well-being by following an ancestral diet. Before Paleo, Jamison suffered a heart attack at the young age of 26, which was a big wake up call that he needed to take his health much more seriously from here on out. Jamison will be helping us review some of the fantastic Paleo cookbooks on the market right now, and he has great tips for saving money, and eating healthy on a budget. Look for more from Jamison on our website and Facebook from here on out! -Hayley and Bill

As a busy bachelor on a budget, I am always on the lookout for new recipes to try that are quick, easy and affordable. Even better, it’s a score when I find a recipe that will guarantee some leftovers that can double as lunch the next day. When Tammy Credicott sent the Primal Palate office a copy of her newest book Make Ahead Paleo, I quickly grabbed it and had to be the first of our team to flip through and find a recipe to try. Also, Hayley told me Tammy was super sweet, and makes delicious and beautiful recipes, so I knew this was a book we needed to try cooking out of.

Make Ahead Paleo Chili Lime Pork Medallions

If you’re like me, I always like to see what the finished product of any recipe is suppose to look like. The book is full of beautiful photography that will make you crave each and every recipe, all while on a practical level giving you presentation and plating ideas. Divided into sections like “Make and Freeze” and “On The Go,” I honestly had a hard time picking just one recipe to prepare for our team. I settled on the Chili Lime Pork Medallions. The ingredient list was simple, all everyday items I had in my pantry. (I love it when recipes don’t require an extra shopping trip.) From prep to plate only took about 20 minutes and there were absolutely no leftovers of this new favorite.

Tammy’s book is available on Amazon. Click here to order!

Chili Lime Pork Medallions

From the book Make Ahead Paleo by Tammy Credicott, this recipe cooks up in a single pan all while tasting like you put a lot of effort into it. From prep to plate in about 20 minutes, these tangy pork medallions pair well with a simple salad topped with a citrus dressing.

Serves: 4

Ingredients

3 lb 3 lb 3 lb Pork Loin, (Tenderloin) Sliced into 3/4-inch thick medallions
3 Tbsp 3 Tbsp 3 Tbsp Lime Juice
1 1 1 Lime, Zest
1/4 cup 1/4 cup 1/4 cup Olive Oil, Extra Virgin
1 Tbsp 1 Tbsp 1 Tbsp Honey, Raw
1 tsp 1 tsp 1 tsp Apple Cider Vinegar
1 1 1 Shallot, Minced
2 cloves 2 cloves 2 cloves Garlic, Minced
1/4 cup 1/4 cup 1/4 cup Cilantro
3/4 tsp 3/4 tsp 3/4 tsp Onion Powder
1/4 tsp 1/4 tsp 1/4 tsp Chipotle Powder
1/2 tsp 1/2 tsp 1/2 tsp Chili Powder
1/2 tsp 1/2 tsp 1/2 tsp Sea Salt
1/4 tsp 1/4 tsp 1/4 tsp Black Pepper
2 Tbsp 2 Tbsp 2 Tbsp Coconut Oil, Organic

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the pork medallions in a 1-gallon zip-top bag. Remove the air, and sea the bag.
In a food processor, puree the sauce ingredients until blended and smooth.
Sprinkle sea salt and pepper into the bag with the pork medallions. Press the pork around in the bag with your hands to spread the salt and pepper.
In a skillet set to medium heat, heat the coconut oil. Place the pork in the skillet and cook for 1-2 minutes or until it has browned on one side. Turn the pork over, and cook for another 1-2 minutes until the other side has browned.
Pour the sauce into the skillet, and cook, stirring occasionally, until the pork is cooked through, about 4 minutes.
Serve the pork with the sauce spooned over the top.