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Oregon Pork – paleo recipe
Stav Kogan

Oregon Pork

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless pork loin chops, cubed
  • 1 leek, green part discarded, white end sliced in half, washed, then sliced into half-moons
  • 16 oz white button mushrooms, sliced
  • 2/3 cup Pinot Noir or red wine of your choice
  • ½ cup chicken broth
  • 1 tsp Dijon mustard
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • ½ cup toasted hazelnuts, coarsely chopped
  • 2 TBSP coconut oil

Method
 

  1. Serves 4 Prep Day: Place the pork in airtight container #1, and refrigerate it.
  2. Place the sliced leek and mushrooms in airtight container #2, and refrigerate it.
  3. Place the wine, chicken broth, mustard, shallot, and garlic for the sauce in a jar with a tight-fitting lid (container #3). Shake it to combine the ingredients, and refrigerate it.
  4. Place the hazelnuts in container #4, and set it aside.
  5. In an electric skillet set to medium heat, heat the coconut oil.
  6. Sprinkle the pork with sea salt and pepper, and add it to the skillet.
  7. Stir to coat the pork with the oil, and cook until it has browned, about 2 minutes.
  8. Stir again.
  9. Add the leek and mushrooms.
  10. Cook, stirring occasionally, until they have softened, about 2 minutes. Shake the jar of sauce to combine.
  11. Pour the sauce into the skillet, and bring the liquid to a boil.
  12. Reduce the heat, and simmer, uncovered, for 4 minutes.
  13. Serve the pork with a sprinkle of hazelnuts.

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