Are you stuck in a recipe rut?

It happens to the best of us. Despite having access to a plethora of healthy and delicious recipes, most of us (myself included!) get into the habit of making the same-ole, same-ole dishes, over and over again.

And while your standbys may be delicious, eating the same foods all of the time can mean missing out on a wide variety of flavors.... not to mention nutrients!

What's more, relying on the same foods - day after day - can increase your risk of developing food allergies and intolerances.

So, get out of your comfort zone with this nutrient-rich, protein-packed, low-calorie recipe. It's ready in just 30 minutes, and provides an excellent source of 9 important nutrients.

To old favorites... and new flavors,

Kelley Herring
Healing Gourmet

Paleo Pork Mole Verde

Total Time: 30 minutes
Serves: 6 

Ingredients

• 1 medium onion, chopped
• 6 tomatillos, husked, halved and cored
• 6 cloves garlic, peeled
• 1 organic jalapeño pepper, halved
• ½ cup raw pumpkin seeds
• 1 tsp. organic cumin seeds
• 1 tsp. organic dried oregano
• 1 cups organic cilantro, chopped, divided
• 1 lb. pastured pork tenderloin, cut into 1" cubes
• 1 Tbsp. virgin coconut oil
• Sea salt and black pepper

Directions

1. Preheat oven to 425 F. Grease a baking sheet. Place tomatillos, onion, jalapeno and garlic on baking sheet and roast 25 minutes. Remove from oven and set aside.
    
2. Place a enameled cast iron skillet over medium heat. Add the cumin and pumpkin seeds to the skillet and toast, shaking the pan periodically, for 5 minutes. Pour toasted seeds over roasted vegetables and stir to combine. Stir in oregano and ½ cup chopped cilantro.
    
3. Return pan to heat and add coconut oil. When shimmering, add the pork chunks, keeping space between each piece to ensure a good sear (crowding will cause pork to steam). Sear pork chunks on both sides, transfer to a plate. Continue with remaining pork in batches.
    
4. Return seared pork to pan and top with vegetable mixture. Cook over medium-low heat until pork is cooked through (145 degrees F). Season with high quality sea salt and black pepper to taste.
    
5. Serve with remaining cilantro. Enjoy!

Nutrition Information Per Serving
195 calories, 10 g fat, 4 g saturated fat, 3 g monounsaturated fat, 3 g polyunsaturated fat, 7 g carbohydrate, 2 g sugar, 2 g fiber, 20 g protein
 

Excellent Source of: Magnesium, Protein, Selenium, Vitamin B6, Vitamin K, Thiamin, Niacin, Phosphorous, Manganese
 

Good Source of: Iron, Potassium, Zinc, Vitamin C, Riboflavin

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