- 2.5 lbs pork loin 1 pork tenderloin
- 3 garlic cloves minced
- 2 Tbsp. Dijon mustard
- 3 Tbsp. soy sauce paleo diet: coconut aminos
- ½ cup orange juice
- ¼ tsp. salt paleo diet: sea salt
- ⅛ tsp. pepper
For the sauce:
- ½ cup peanut butter paleo diet: almond butter
- ½ cup coconut milk
- 2 Tbsp. soy sauce paleo diet: coconut aminos
- 2 garlic cloves minced
- 1 Tbsp. cilantro chopped
- ¼ tsp ginger fresh, ground
Marinate the pork loin:
Place pork loin in a large Ziploc bag.
In a bowl mix together the garlic, mustard, soy sauce, orange juice, salt and pepper. Pour over the pork and allow to marinate about 6-8 hours.
Cooking the pork loin:
Preheat oven to 350°F
Place pork loin in glass baking dish with marinade. Cook until internal temperature is 150°F. (about 25 minutes). Baste pork loin using a turkey baster about every 10 minutes. Remove from oven.
Cover and allow to rest for about 5-10 minutes.
Prepare the peanut sauce:
Calories: 328kcal | Carbohydrates: 6g | Protein: 37g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 764mg | Potassium: 735mg | Fiber: 1g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1.9mg