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Servings: 2, Prep Time: 75 min, Cook Time: 25 min
Ingredients
0.25 medium [29.75 g] Green Bell Pepper (Sliced)
0.5 cups [28.35 g] Shredded Green & Red Cabbage with Carrots
2 stalk [30 g] Green Onions (Sliced)
2 cup [480 ml] Apple Cider Vinegar
0.5 tsp [1.05 g] Black Pepper
10 oz [283.5 g] Pork Loin (Tenderloin)
1 tsp [2.8 g] Garlic Powder
1 tsp [2.4 g] Onion Powder
0.5 tsp [1.05 g] Paprika
0.25 tsp [0.53 g] Cumin
2 tbsp [27.2 g] Coconut Oil
Directions
Add bell pepper, carrots, cabbage, and green onions to a bowl.
In a deep saucepan, bring the apple cider vinegar and black pepper to a boil over medium-low heat.
Pour the hot apple cider vinegar over the vegetables and let it cool completely. Once cooled, cover the bowl and refrigerate for a minimum of 2 hours.
Add onion powder, garlic powder, paprika, and cumin to a small bowl and mix until combined. Set aside the spice mixture.
Trim any fat off the pork loin, dice it into one-inch pieces, and add it to a bowl.
Add the spice mixture to the pork pieces and mix until combined. Refrigerate and let marinate for a minimum of 1 hour before cooking.
Pan-fry the pork pieces in a saucepan greased with coconut oil over medium-high heat until crispy and fully cooked, stirring every few minutes to ensure even cooking.
Strain the pickled vegetables and serve with the crispy pork pieces.
Nutrition Info
Calories: 337, Fat: 21g, Carbs: 6g, Protein: 30g, Fiber: 2g, Sugar: 2g
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