Dinner time! Here’s a dish that’s simple, yet different from your average dinnertime meal. The carrot noodles are dressed up to be a bit sweet so pairing it with a fatty meat like pork or duck is a great combination.
DISCLAIMER: I’m about to include a story that is personal and you probably won’t care but I do a lot so I’m including it. BAM.
This pork is inspired by someone who inspired me personally. My friend, BJ, and I were living together although we would shop for food separately. But we would often ask one another if we needed anything at the grocery store when we were shopping. Neither of us knew of paleo at the time but he was healthy and always made sure to get his workout in. He even assembled my pull-up bar for me!
Even though he is no longer with us physically, he continues to be one of my motivators from heaven (we all have a few, huh?) and I always kick my workouts into overdrive when I think of him during a CrossFit WOD. Usually, he liked steak after a weekday gym session. But one day he must have had a recipe epiphany whilst shopping.
Needless to say, every time I cook balsamic rosemary pork I think of him.
- 3-4 pork chops or steaks, boneless or bone-in
- 4 sprigs rosemary, leaves removed & chopped
- 5 sage leaves, chopped
- 1/4 cup balsamic vinegar
- 3 tbsp olive oil
Add chopped herbs, balsamic, olive oil, and pork to a ziplock bag. Press out the air and seal closed. Massage the mixture with the pork to evenly distribute flavors into the pork. Let sit in refrigerator anywhere from 30 minutes to overnight depending on when you are going to cook the pork.
While the steak is marinating you can prep the carrots. See below.
When you’re ready to mangia, add pork to a skillet on medium-high heat. Cook each side for 3-4 minutes depending on the thickness. These were about 1 inch thick.
- 4 whole carrots, peeled
- 1 orange, peeled and diced
- 2 tbsp raisins
- 3 sprigs fresh parsley, leaves chopped
- olive or coconut oil (for the pan)
Use a potato peeler to peel the carrot length-wise. These create pappardelle style noodles. Peel and cut a naval orange into small wedges. Add carrots to an oiled stovetop pan on medium heat. When they start to wilt add the orange, raisins, and parsley. Cook for another 2-3 minutes or until the carrots are no longer stiff.
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