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Pork Sauces, etc.

Italian Sweet & Sour Pork Tenderloin with French Pork & Beans


Some of you may remember the SousVide contest a few months back. Well, we didn’t win, but they asked if we would be interested in keeping it if we’d post a couple recipes using the machine. I know 99.9% of people in the world don’t have one of these contraptions, but don’t click off of this recipe just yet, because you can still make it without a SousVide. And before you think we’re sell-outs and that the SousVide is a gourmand’s counter space taker-upper, let me just say that I actually do like the thing. At first, I didn’t. Sorry Sous, it’s true. But I started thinking about it like a backwards slow cooker. Instead of making one complete meal at a time, the SousVide can make 4-8 partial meals at a time.

Let me explain…

I tossed 2 pouches of meat in the water bath (2 pork tenderloins and 3 tri-trip steaks) at one time and literally had most of the protein I needed for the week, done and cooked to tender, meaty perfection with zero attention needed. Pop the pouches into the fridge or freezer for later in the week. So here comes Thursday, when you don’t feel like cooking, boom. Take out a pork tenderloin. Make a side dish and a 5 minute sauce and you have a complete, fancy-looking meal, complete with perfectly cooked meat, on the table in a respectable amount of time.

And let me say one more shining thing about this machine, it literally made the most tender pork tenderloin I have ever cooked or eaten. You may or may not have noticed that I don’t post pork chop or pork anything recipes, really, except sausage and bacon, and it’s because I always think it’s dry and boring.


  • 1 large pork tenderloin
  • s&p
  • 1/2 cup balsamic vinegar + more
  • 1/3 cup maple syrup

For a complete meal, make the French Pork and Beans too:

  • 1 lb haricot verts (French green beans)
  • 4 slices thick cut bacon
  • s&p


Heat the SousVide to 145ºF (fill it with water too, of course). Meanwhile, liberally season the pork tenderloin with salt and pepper and vacuum seal in a pouch. Cook for 1½ hours, and up to 8 hours. If you don’t have a SousVide, just brown the tenderloin in a hot skillet and pop it in the oven to finish cooking.

Once the pork is almost done, start making the sauce (and the green beans too–instructions below)…

Pour vinegar and maple syrup in a small sauce pot, over medium heat. Let the mixture start to foam, once the foam has subsided the mixture should start to bubble (kind of looks like black caramel). Once that happens, remove the pot from the heat and let cool a bit.

From here, make sure the sauce is a consistency you like, if it’s too thick or too sweet, add more straight up balsamic vinegar–adds a nice tangy/sour punch and thins out the reduction.

To finish the pork, take the tenderloin out of the pouch and sear in a very hot skillet, just to brown the outside of the meat, then slice away.

For the “Pork and Beans”

Preheat your oven to 450ºF. Trim off the ends of the green beans. Slice the bacon into small bits.

Toss the green beans onto a large sheet tray, along with the bacon bits, and some salt and pepper.

Pop in the oven, stirring occasionally, until the beans have developed a brown color and the bacon is crispy, about 30 minutes.

Mix in about 1/4 to 1/3 of the sauce with the green beans and use the rest to serve with the pork.

Beef Pork

Unrolled Cabbage Casserole

By no means glamourous, unrolled cabbage casserole may take a long time to get “dressed” but it makes up for what it lacks in beauty with its taste. Clean up boils down to one pot of water and a saute pan. Plus, you’ll eat off this for days on end.


  • 1 small head green cabbage
  • salt

For the Meat

  • 3/4 lb ground beef
  • 3/4 lb ground pork
  • 1 teaspoon dried onion flakes
  • 1/2 teaspoon granulated garlic
  • 1 tablespoon paprika
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon cinnamon
  • salt & pepper

For the Sauce

  • 1 (28 oz) can crushed tomatoes
  • 2 tablespoons coconut or table sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon granulated garlic


Preheat your oven to 350ºF.

Bring a large pot of salted water to a simmer. Core and cut the cabbage into very thin slices. Toss the cabbage into the water and let cook until soft, about 10 minutes. Strain the water from the cabbage and toss lightly with a bit of salt.

Meanwhile, brown the beef and pork and add in the spices. Once the meat is done, remove from the heat and set aside.

For the sauce, open the tomatoes and mix the sugar and spices directly into the jar/bottle/can. No need to dirty up a bowl.

For the assembly, get out a high-sided casserole dish.

Place a layer of cooked cabbage on the bottom, then add a layer of meat, then a layer of tomato sauce. Continue layering until everything is used up.

Depending on how deep your casserole dish is, you’ll bake for about 1 to 1½ hours…until the cabbage is completely cooked through, the sides are a bit bubbly and the top tomato layers has turned a tad crusty (in a good way!).

This dish needs to rest for about 30 minutes before digging in, as the liquid that was expelled will reabsorb while resting.

Eggs Pork

Creole Breakfast Casserole To Go

It’s like gumbo is stuck inside your eggs. So now you can eat dinner inside of breakfast, instead of dinner for breakfast.


  • 12 ounces andouille sausage
  • 1/2 large green pepper
  • 1/2 jalapeno
  • 1/2 yellow onion
  • 8 eggs
  • 2 tablespoons hot sauce
  • 2 tablespoons worcestershire sauce


Preheat your oven to 350ºF. Get out an 8×8 oven-safe baking dish.

In a saute pan, brown the sausage, then add in the peppers and onion and saute until soft. Remove from the heat and let cool.

Straight in the baking dish, whisk together the eggs, hot sauce and worcestershire sauce.

Pour the sausage and pepper/onion mixture into the eggs and whisk to combine.

Bake until cooked through, about 30 minutes.

Cut into squares, place into a storage container and refrigerate (uncovered) until cool, then top with a lid.

Beef Eggs Pork Soups

Bacon & Egg Breakfast Chili

Adding bacon and eggs to a chili is a really great way to stretch a pound of ground meat. I originally set out to make this in the crock pot, as I’m trying to broaden my crockery cookery horizons, but then promptly realized that cooking this over an open flame would actually allow it to enter my mouth much sooner. Make this the night before, reheat & eat in the a.m. and breakfast (+ lunch) is done.


  • 1 lb ground beef (or breakfast sausage)
  • 1/2 yellow onion, finely diced
  • 1 (28 oz) can crushed tomatoes
  • 2 to 3 cups beef stock
  • 2 medium sweet potatoes, peeled & diced small
  • 1 tablespoon paprika
  • 1 tablespoon granulated garlic
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 2 tablespoons lime juice
  • 2 tablespoons hot sauce
  • 2 teaspoons smoked paprika
  • salt
  • 1/2 lb bacon
  • eggs (one egg for each serving)
  • 1/4 avocado (per serving), or if you’re avo-greedy like me, 1/2 avocado per serving


In a large soup pot, brown the meat and and saute the onions until cooked through (I cooked the meat & onions at the same time). Add in the tomatoes, sweet potatoes and stock, followed by all the spices. Let simmer until the sweet potatoes have cooked through, about 20-30 minutes.

Meanwhile, chop up and saute the bacon until crispy. Reserve until ready to serve. Then, fry or scramble one egg for each person you plan on serving.

Serve by scooping the chili in a bowl, top with the fried/scrambled egg, some crispy bacon & some avocado slices.

Pork Snacks

Guacamole Bacon Stuffed Pepper Poppers

paleo pepper poppers

Late nights in college were often capped off with a trip to Sonic Drive-In. I craved Cheddar Poppers–jalapeños stuffed with cheese and deep fried. If you’ve ever tried to make pepper poppers at home, you know that a jalapeño is like a box of chocolates, you never know what you’re going to bite into…a mild, tame pepper or a flaming, taste bud murderer. So I’ve done away with the guessing and switched out the jalapeño for a small baby pepper. I’ve seen them at almost every grocery store I’ve walked into, and they’re usually found in little cute plastic bags, hanging around the other peppers.


  • 1 lb sweet baby peppers
  • 2 ripe Haas avocados
  • 1 lime, juiced
  • 1/2 handful cilantro, chopped
  • 1 t chili garlic or hot sauce
  • salt, to taste
  • 8 oz bacon, chopped & crisped up


Preheat your oven to 350°F.

Prepare the peppers by cutting off the stems, then cut the peppers in half, lengthwise. Pull out the white membrane and seeds. Place the peppers on a baking sheet and bake until tender, about 10 minutes. Alternatively, you could leave the peppers raw.

Meanwhile, assemble the guacamole by mashing together (with a fork) the avocados, lime juice, cilantro, hot sauce and a good pinch of salt.

Use a small spoon to fill the peppers with guacamole. Top with bacon crumbles.



Beef Pork

Pizza Stuffed Sweet Potatoes

We’re headed to West Palm Beach, Florida this weekend to compete in the CrossFit Games Southeast Regionals with our team. We’ve been trying to practice the workouts together and what not, which has us coming home later than usual, which has dinner  hitting the table later than usual too. Since I work from home, sometimes I’m able to whip something up in the afternoon and then just reheat it for dinner–it’s like some twisted version of leftovers. With this, I had some previously roasted sweet potatoes in the fridge, so I just popped those out, assembled the pizza deliciousness, reheated everybody and we were able to gorge at a reasonable hour.


  • 4 medium sweet potatoes
  • 8 oz mushrooms, sliced
  • black olives, sliced
  • 1 lb sausage
  • 1 onion, thinly sliced
  • Parmesan cheese, finely grated (optional)
  • any pizza toppings you like will work

For the Sauce

  • 2 c tomato sauce
  • 2 T olive oil
  • 1 T onion powder
  • 1 T dried oregano
  • 2 t garlic powder
  • s&p


Get your oven to 400ºF.

Prick and place your sweet potatoes on a baking sheet. Let them roast until their insides are soft and mushy, about 45 minutes. I would not recommend microwaving these, as I think the oven develops a sweeter flavor than the microwave, just my 2 cents.

While the potatoes are roasting, whisk together the sauce ingredients. Taste and adjust to your preferences, then set aside.

While the potatoes are still roasting…

In a large saute pan, crumble and brown the sausage. Remove the meat from the pan, reserving the rendered fat. Toss in the mushrooms and onions. Let them cook until the mushrooms have browned and the onions are soft.

Once the potatoes are done, slice them in half (lengthwise) and arrange the halves nicely on the baking sheet. Smash and loosen the sweets’ insides with a fork.

Ladle a few spoonfuls of sauce on top of the sweet potato, followed by the mushroom/onion saute, sausage and olives. If you’re using Parmesan, add a little finely grated cheese to help glue everything together.

Toss the baking sheet back in the oven for a couple minutes, to re-warm everything.

Pork Sides

Bacon Wrapped Sweet Potato Fries

paleo bacon wrapped sweet potato fries

[updated from 08/19/2010]

Mmmmmm, bacon candy canes. This could be a side dish or a meal all on it’s own, who am I to say?


  • 2 medium sweet potatoes, cut into matchsticks about the width of your pinky finger.
  • 8 oz bacon, don’t use thick cut


Get your oven to 425°F and place your oven rack in the center of the oven. Slice each piece of bacon in half, lengthwise and then in half, widthwise. So you’ll have 4 strips cut from 1 piece of bacon. Wrap 1 strip of bacon around 1 matchstick sweet potato. Lay on a baking sheet that’s been lined with a silicone pat or parchment paper. Repeat until all the bacon is gone. If you have left over sweet potatoes, toss ’em on the pan too, they’ll cook beautifully in all the rendered bacon fat. Bake for 15 minutes until the sweet potatoes feel soft. Then turn the oven to broil and let the tops get crispy.

Optional: Serve with the dressing (minus the vinegar) from Chipotle Slaw


Asian Pork Meatballs with Dipping Sauce

paleo asian pork meatballs

As the month of January is winding down, I assume the Super Bowl is somewhere nearby. I don’t know when the Super Bowl is (Yes, I know how to Google, I just don’t care enough.) or who’s playing (don’t care about that either). I unapologetically know jack shit about football and I plan to keep it that way, but I imagine a sub 30 minute meal made of pork would be a welcome addition to the table o’ football grub.


  • 1 lb ground pork
  • 1 egg
  • 1 egg yolk
  • 1/2 c almond flour
  • 1 jalapeño, finely diced
  • 1 t chili garlic sauce
  • 2 green onions, finely chopped
  • handful cilantro
  • 1/4 t sesame oil
  • 1/3 c mayo
  • s&p


Preheat your oven to 350ºF.

Add the ground pork, egg, egg yolk and almond flour to a mixing bowl.

Now, the rest of the ingredients (minus the mayo and sesame oil) are for both the meatballs and the dipping sauce. Chop once, use twice, right? So halve up everything and mix one half in with the meatball mixture and the other half in with the mayo and sesame oil.

Stick the dipping sauce in the fridge while we finish up with the meatballs.

Line a baking sheet with a silicone mat or parchment paper. Use a small ice cream/cookie scoop to portion out the meatball mixture onto the baking sheet.

Place the meatballs in the oven and bake until cooked through, about 15 minutes.

Turn the oven on broil and brown the tops of the meatballs.


Chile Rellenos (Mexican Stuffed Peppers)

Primal Roasted Poblano Rellenos Stuffed Peppers


Cheese. Considered a cheat by Paleo Purists. We hate the word cheat, by the way. So much so that we’ve written an entire post about it. Dairy is a gray area in Paleo Land and therefore considered a “Scarlett Letter” ingredient. We know that. But we have functioning brains, and decide for ourselves when and how we consume dairy. You can do whatever you want, it really doesn’t affect us. Love you, but can the dogma please. That being said, if your functioning brain tells you not to eat dairy, then we’ve added an avocado cream recipe that makes a mighty fine cheese alternative.


  • 5 poblano* peppers
  • 1 lb. fresh chorizo**, casings removed (slit the back of the sausage with a knife and unwrap the meat from the case) and crumbled
  • 4 oz. mushrooms, diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, finely chopped
  • handful chopped cilantro
  • 3 oz. raw sharp cheddar
  • 2 oz. goat cheese
Avocado Cream
  • 2 avocados
  • 1 lime, juiced


Preheat your oven to 450ºF.

Slice the tops off your poblano peppers (reserve them, minus the stem), then cut them in half, lengthwise. Remove the white membrane and the seeds. Coat in a little bit of fat and place in the oven to soften. We’re trying to roast and soften ’em up before we stuff ’em.

While the peppers are working in the oven, saute the chorizo, onions, garlic, mushrooms and the chopped pieces of the poblano pepper tops, until everything is soft, about 15 minutes. Remove from the heat and stir in the cheeses and cilantro.

Take the peppers out of the oven.

Using a spoon, stuff the chorizo filling into each pepper and place back into the oven to melt the cheeses and warm everything up.

If you don’t eat dairy, this is a great cheese substitute:

To make the avocado cream, use a fork to mash up the avocados with the lime juice. Serve with the rellenos.

*Poblano chile peppers are mild mexican chiles. Think of it as the less bitter, mexican version of green bell peppers. They’re found at most grocery stores, around the other chile peppers.

**If you can’t find fresh chorizo (dried chorizo is hard and usually labeled Spanish, fresh is soft and usually labeled Mexican), you could substitute fresh andouille or make the chili recipe from the chili cheese dog recipe.

Eggs Pork

Cowboy Breakfast Skillet

Paleo Breakfast Skillet

Last Saturday was a busy day. After breakfast we knew we’d have no real time to eat again until that night. So we threw together the biggest, most protein and fat packed meal we could possibly conceive. It was enough food to keep a cowboy full for hours…believe me, I feed one. It’s the usual suspects here: eggs, sweet potatoes, sausage, cilantro and avocado. I was inspired by our Baked Bibimbap to make a baked version of Huevoes Rancheros. Runny yolks oozing alongside crispy, sweet potatoes and salty sausage. I’m sorry if you’re bored by my constant use of these ingredients, but I obviously am not bored (and I’m not sorry either :p). They can do no wrong in my book.


  • 1 lb breakfast sausage
  • 2 medium sweet potatoes, diced
  • 5 eggs
  • 1 avocado, diced
  • handful cilantro
  • hot sauce
  • raw cheese, optional
  • s & p


Preheat your oven to 400ºF.

In an oven safe skillet, we used cast iron, crumble and brown the sausage over medium heat.

Once it’s brown, use a slotted spoon to remove the sausage and let it hang out while we cook the sweet potatoes. Try to reserve as much of the grease as possible.

Toss the sweet potatoes into the sausage grease and let them get crispy and cooked through.

Add the sausage back into the pan.

Make a few wells in the pan–one well for each egg. Crack your eggs into the wells.

Place the skillet in the oven. We’re just baking the skillet long enough for the eggs to set, about 5 minutes.

Now, turn the oven to broil and hit up the top side of the eggs for a few minutes, but don’t let the yolk cook all the way through–unless you don’t like runny yolks. But man, oh man, the runny yolks go down really nicely with the crispy sweet potatoes. Just sayin’.

Remove the pan from the oven and douse the whole thing with avocado, cilantro and hot sauce.

Serve by scooping out an egg, along with its neighboring goodies, with a large spoon.