Slice pork into 8 crosswise pieces. Press each pork tenderloin slice to 1- inch thickness. In a large heavy skillet, heat coconut oil over medium-high heat. Brown pork quickly, cooking for 1 minute on each side.
Remove from heat. Place cooked pork slices on serving plate, reserving drippings. Keep warm. Into the same skillet, add the next 4 ingredients (onions through black pepper). Cook over low heat about 2 minutes, stirring frequently.
Add balsamic vinegar; stir to blend. Return pork slices to skillet; season with salt and pepper. Spoon onion mixture over slices. Cover and simmer 3-4 minutes until pork is cooked through.
Notes
SERVING SUGGESTION: Steamed green beans and faux-tay-toes (steam cauliflower till tender; drain; mash with ghee, salt and pepper to taste till you get a mashed potatoes texture).NUTRITION: 171 Calories; 7g Fat (39.2% calories from fat); 24g Protein; 1g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 57mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.