25-primal-blueprint-recipe... - Mark's Daily Apple

is meant to lock in the flavors by cooking the outermost layer of the loin and leaving less
work for the oven to do. Since the oven uses a drier, slower method, and tends to be the
cause of making meats dry out, it’s better to give it a simpler job: to turn the pink interior
to white. The idea is to cook as much of the outside of the meat as you can before putting
it on the rack.
While I waited for the oven to do its duty at around 425 F, I tossed together a nice salsa
of fresh mango, minced shallot, lemon juice and cilantro; a very easy side dish which is
low in carbs, despite the natural sweetness. I find that when it comes to neutral-tasting
meats of any kind fresh fruit adds more flavor than any marinade.
I don’t know about your extended family but, except for me, mine is non-Primal. They are
fans of fat, but still very much attached to their pasta and their bread, and their cheese
—oh their cheese! Still, it is characteristic of them to be quite Primal in their responses
when I am cooking pork loin—or any other Primal entrée—within their sensory trajectory.
It’s not like they stand up on the table and start pounding their chests or anything,
but they do start in with the “mmmm” and “ahhs”. They occasionally close their eyes
after taking a bite. They always linger over the food, taking their time with it, and always
clean their plates. There is a very good reason for all this, as you already know: Primal
food is satisfying.
Try this dinner tonight. You won’t regret it.
Ingredients:
- 1 pork loin
- 2 teaspoons chili powder
- 1/2 teaspoon natural cocoa powder
- 1 teaspoon extra virgin olive oil
- 1/2 medium mango (sliced and cut into chunks)
- 2 tablespoons fresh cilantro
- 1 tablespoon fresh lemon juice
- 1/2 small shallot (minced)
- 1 pound white or brown crimini mushrooms
Directions:
Preheat oven to 425 F. Rinse your pork loin and trim any fat to make the surface of the
loin smooth for rubbing. In a small bowl, combine the chili powder and the cocoa. Then
use your hands to rub the mixture evenly over the pork.
Heat olive oil in a cast iron skillet over medium high heat. Brown the tenderloin in the
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