pork loinYes, I know potatoes aren’t technically Paleo, but I still eat them from time to time. If you are potato-free in your diet, sub in some other type of root veggie like rutabega or parsnips. If you are completely dairy free, just skip the Parmesan cheese.

Ingredients:
2 cups diced red potatoes, unpeeled
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1-1/2 cups reduced-sodium chicken broth
1/2 cup dry sherry
One 2-lb. pork tenderloin, trimmed of silverskin
Table salt and freshly ground black pepper to taste
2 Tbs. dried sage
1 Tbs. salt-free garlic-and-herb seasoning
1/4 cup freshly grated Parmesan cheese

Preparation:
Heat the oven to 400°F.

Arrange the potatoes, onion, celery, and carrots in a large roasting pan. Pour the broth and sherry over them. Season the pork all over with salt and pepper and sprinkle with the sage and garlic-and-herb seasoning. Place the pork on top of the vegetables and sprinkle with the Parmesan (press the cheese into the meat). Roast until an instant-read thermometer inserted into the thickest part registers 160°F, about 45 minutes.

Let the pork rest for 10 minutes, then cut crosswise into 1/2-inch-thick slices and serve with the vegetables and brothy sauce.
Variations
Crockpot method: Follow the directions above, except arranging the ingredients in a large slow cooker instead of a roasting pan. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.

{03 Mar 2010}