THE DU QUEEN!!!!....and an AMAZING recipe

Crossfit
Deadlift 5x5
55% 105 lbs
63% 115lbs
70% 125 lbs
77% 140lbs
85% 155lbs

TABATA MASHUP 84 DUUUUUU's!!!!!!!!!!!!!!!!! I got in a rythmn and was on fire!!! Still can't do 2 in a row, but can do them faster!!!
87 Slam Balls

YOU HAVE TO TRY THIS RECIPE FROM jensgonepaleo@blogspot.com
*****WARNING**** pork must soak in brine for 12 hours minimum...so don't do what I did and read the recipe late and only soak it for 6!! Still...this was SOOOOOOOOO good!!

Brined Pork Tenderloin with Mustard Glaze, Sour Mash Sauce and Apple Coconut Butter(A Paleo-Friendly Version of this Bobby Flay Recipe) Serves 2-3

Apple Butter

1 T. Canola Oil

1/4 Yellow Onion,finely chopped

1 Large Granny Smith Apple, peeled, cored and finely chopped

1 teaspoon ground cinnamon

2 T. Coconut Oil
1. Heat the oil in a sauté pan over medium-high heat. Add the onion and cook until soft, 2-3 minutes. Add the apple and cook until very soft. Stir in the cinnamon and cook for 1 minute. Remove the mixture from the heat and let cool.
2. Transfer the mixture to a food processor along with the coconut oil and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld. Let come to room temperature before serving.

Mustard Glaze (for pork)

2 T. Dijon2 T. Whole Grain Mustard

1 T. Pure Maple Syrup

Sea Salt and Black Pepper
1. Whisk together ingredients in a small bowl.

Pork

3 C. Water

1/2 Container Apple Juice Concentrate(organic, unsweetened), thawed

1/4 C. Sea Salt

1/2 Yellow Onion, peeled and quartered

10 Black Peppercorns

10 Mustard Seeds

8 Sprigs Fresh Thyme

1 lb Pork Tenderloin

1 T. EVOO

Sea Salt and Black Pepper

1/4 Yellow Onion, minced

1 C. Whiskey (as with wine, use something good)

2 C. Chicken Stock

1 T. Pure Maple Syrup

1 T. Coconut Oil

2 tablespoons finely chopped fresh flat leaf parsley, plus parsley sprigs for garnish

1. Bring the water, apple juice, salt, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the salt is dissolved. Let cool completely.
2. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for at least 12 hours and up to 24 hours.
3. Preheat oven to 425 degrees F. Remove the pork from the brine and pat dry with paper towels. Heat the oil in a large sauté pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 5-6 minutes.
4. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees on a meat thermometer, about 15-20 minutes, brushing with the glaze every 7-10 minutes.
5. Remove from the oven, let rest loosely tented with foil for 10 minutes.Add the onion to the sauté pan (that the pork was browned in) and cook until soft.
6. Add the whickey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced.
7. Add the chicken broth and maple syrup and bring to a boil and cook until reduced to a sauce consistency.
8. Whisk in the coconut oil, season with salt and pepper and stir in the parsley.Slice the tenderloin into medallions.
9. Place a slice of pork on each plate, followed by the apple butter and then the sauce. Repeat this process until 3-4 layers have been formed, or until portioned to your liking.
10. Garnish with parsley sprigs.

I served mine with mixed vegetables and sweet potato fries(I know these are paleo debatable). The best paleo recipe I have tried yet!!!!

BREAKFAST

banana, americano

LUNCH

jerky,nuts,fruit salad

DINNER

brined pork,sweet potato fries, veggies

SNACK

strawberries