Pork Loin Filets in Free the Animal Reduction

One of my husband’s presents to me…as we are working up to my birthday. I am spoiled and loving it. 🙂

Sauce Ingredients for 2 servings- inspired by Richard Nikoley @ Free The Animal and his recent post — Leangains: The Dietary Approach

• 1 Cup of Red Wine
• 2 Cups of Organic Beef Stock – we used some leftover home-made stock
• 2 Tbsp of fat of choice (Pastured Butter, Palm Oil, Coconut Oil, Tallow, etc) – we skipped this since our homemade stock had a decent amount of fat already
• 1 Tbsp Zocalo Sweet Potato Flour (optional for extra thickness)
• Salt and Black Pepper to taste

Sauce instructions:

1. Slowly reduce red wine until it begins to thicken into syrup like consistency
2. Add beef stock
3. Reduce the whole thing to about 2/3 cup
4. Add fat and bring to a boil, then let it cool
5. Add 1 tbsp sweet potato flour to thicken sauce
6. Whisk vigorously, watch it thicken and serve.

How to bring the entire dish you see above together:

1. Cut 1 1/2 pound pork loin (we get ours here) into 3/4 inch filets or to desired thickness – marinate in some sesame oil, pepper, and salt for a few hours
2. On high heat, add pork filets to cast iron grill pan
3. Cook for 70-90 seconds per quarter for medium but still pink centers (don’t over cook your pork!)
4. We served this with Mashed Butternut Squash and Sesame Ginger Bok Choy