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Paleo Progressive Dinner

 
Last night a big group of my friends got together and we had a paleo progressive dinner. We went to three different houses throughout the course of the night for appetizers, main course, and dessert. We had some absolutely delicious paleo food that I will be getting all of the recipes for and posting for you. Our appetizers included meatballs with mango dipping sauce, cheese dip, red pepper hummus, pumpkin dip, spiced mixed nuts, shrimp with mango ceviche, and salmon stuffed bacon wrapped peppers. YUM!!! I was in charge of the main course and we had pork medallions with cranberries over mashed cauliflower.Finally, the night ended with dessert at the last house. We had magic brownie bars, pecan pie, and blueberry chocolate chip bread pudding. Everything was delicious.
This first recipe is for the pork medallions with cranberries.

You will need:
1 1/2 lbs boneless pork tenderloin, cut into 3/4in slices,
Salt, pepper, almond flour,
2 tablespoons ghee,
2 tablespoons olive oil,
1 clove garlic, minced,
2 cups chicken broth,
1 tablespoon Dijon mustard,
3 tablespoons maple syrup,
3 tablespoons balsamic vinegar,
1/2 cup chopped green onion,
3/4 cup dried cranberries,
Salt and pepper

Start by preheating the oven to 375. Season the pork medallions with salt and pepper. Heat the ghee and the olive oil in a large skillet over medium heat. Flour the pork lightly and sauté until browned on both sides. Place in an oven proof baking dish.
Meanwhile, add garlic to the same skillet and sauté lightly. Wisk in the chicken broth and mustard. Boil for 5 minutes to reduce slightly. Add syrup, balsamic vinegar, green onions and dried cranberries. Cook 2 minutes more. Pour sauce over pork and cook in oven for about 10 minutes.
Serve over paleo cauliflower mashed potatoes.

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