Champagne and Grapefruit Pork
- 2 pounds pork tenderloin
- 4 cloves garlic pressed
- 1/4 cup champagne vinegar
- 1/2 cup grapefruit juice
- 1 teaspoon sea salt
- 1 teaspoon dried sage
- 1 teaspoon sweet paprika
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon ghee melted, or coconut oil
- Place pork tenderloin in a large slow cooker. In a small bowl, whisk together remaining ingredients. Pour mixture over tenderloin. Cover and cook on LOW for 8 to 10 hours.
SERVING SUGGESTION: French-cut green beans stir-fried in a little coconut oil and tossed with salt, pepper and toasted slivered almonds. Add Faux-Tay-Toes (see Day 2 directions). NUTRITION: per serving: 323 Calories; 11g Fat; 48g Protein; 5g Carbohydrate; trace Dietary Fiber; 156mg Cholesterol; 586mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Points: 8
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