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Grilled Tenderloin over creamy coleslaw

 
Grilled Tenderloin Over Creamy Coleslaw

We purchased a green egg a couple of weeks ago and I have been cooking almost every meal on it. I am very much a gas grill girl, but since we started using the green egg to cook our meat, I think I have changed. It's super easy and gives the meat a delicious flavor. This pork tenderloin was cooked on the green egg, but can certainly be cooked in the oven.

To make the tenderloin:
1 large pork tenderloin
Salt and pepper
Garlic powder
Olive oil
Coconut aminos
Dijon mustard

1. Start by seasoning your meat with salt and pepper
2. Now coat meat with olive oil, followed by coconut aminos, and finally with Dijon mustard. I did all of this with my hands, and using enough to cover meat( tats why there are no measurements)
3. If you are cooking in the oven then cook in foil on 400 for 25 minutes
4. If cooking on grill, cook at 350 for 30 minutes (flipping the meat half way through)

For the coleslaw:
16 oz coleslaw mix
3/4 cup paleo mayo
2 tablespoons apple cider vinegar
1 tsp lemon juice
1/2 packet of stevia, or 1 tablespoon of honey

1. Mix all ingredients in a large bowl
2. Refrigerate until serving

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2 Responses to Grilled Tenderloin over creamy coleslaw

  1. Janice says:

    What is coconut aminos?

    • admin says:

      Coconut aminos are basically a soy free soy sauce made from coconut. They have the same flavoring as soy sauce.

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