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
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