Melt the coconut oil in a large skillet over medium heat. Add pork cubes, onion and broccoli; cook and stir for 5 minutes or until pork cubes are browned.
In a medium bowl, whisk together remaining ingredients (garlic through coconut milk); pour over pork mixture. Reduce skillet heat to low; cook for 10 minutes or until pork is cooked through and vegetables are tender. Serve warm.
Notes
SERVING SUGGESTION: Cabbage and Fennel Slaw: Toss together finely shredded red cabbage and very thinly sliced fennel; drizzle with orange juice, extra virgin olive oil and apple cider vinegar to taste; toss again then serve.NUTRITION: 407 Calories; 24g Fat (51.7% calories from fat); 39g Protein; 11g Carbohydrate; 3g Dietary Fiber; 111mg Cholesterol; 105mg Sodium. Exchanges: 5 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.