Today I wanted to share a recipe that’s perfect for anyone participating in the Paleo Diet. This dish is great for a weekend dinner and turns out extremely flavorful! Try pairing this recipe with our Paleo mashed sweet potatoes for that perfect finishing touch.

Grilled Pork and Vegetables

Ingredients

Pork tenderloin (any weight)

Coconut aminos (alternative to soy sauce)

Kelapo Coconut Oil

Pinch of salt

Ground pepper

1 Onion

2 Cloves of garlic

½ Pound snap peas

2 Yellow squash

2 Zucchini

 Grilling Pork Tenderloin

Start by trimming any excess fat and skin off of the pork.

Marinate the pork tenderloin in coconut aminos, salt, pepper, chopped garlic and onions overnight in a gallon Ziploc bag. This will help enhance the flavor of the pork.

Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Turn on to medium heat, brush the grill with coconut oil and place the tenderloin in the center of the grate.

Cover and cook for 12 to 15 minutes. You’ll want to make sure you turn the tenderloin every 1 and ½ to 2 minutes, until the internal temperature reaches 140 degrees F.

Let the tenderloin rest for 10 minutes, place on a cutting board and slice to your liking.

Grilling Vegetables

Trim and wash the yellow squash and zucchini, cut into thick slices and add the snap peas in with the mixture.

Baste the vegetables with coconut oil and place in a grilling basket.

Keep the grill on medium heat and cook for 10 to 15 minutes.

Turn the vegetables frequently and brush with additional coconut oil to prevent drying.

Remove the vegetables once the middle becomes soft and serve with the tenderloin.

Looking for something sweet for an after dinner treat? Try making our Paleo apple cobbler for a finishing dessert!

-Kayla