So I’m going to start posting and archiving Paleo recipes for everybody. There will be a tab at the top of the website from now on that will have the recipes archived. If you’ve got something really good that you’d like to post please send it along to me and if possible send a picture to.

For now our resident chef extrordinaire Kim Dannies, brought me in some of this and I immediately asked for the recipe because it was amazing. In her words, an easy meal to make and it was damn amazing. Give it a try.

Roasted Pork w/Dried Fruit and Wine Sauce


In a glass bowl combine one-half cup EACH dried fruit: apricots, prunes, blueberries, and cherries. Pour one cup of apple cider over, cover with plastic wrap, and zap for 1 minute on HI in the microwave. Let mixture sit at room temperature; you can prep this 30 minutes (and up to 24 hours) ahead of time.

Preheat oven to 425 degrees. Sprinkle 3 pounds of pork tenderloin with salt and pepper. Heat 2 table spoons of oil in a large skillet and sear the pork for three minutes on two sides or until golden brown. Place pork in a roasting pan; reserve drippings in the skillet. Roast pork at 425 degrees for 20-22 minutes, or until a meat thermometer inserted into the thickest portion registers 150 degrees. Remove from oven, cover, and let stand for 10 minutes.

While the meat is roasting:
To the hot skillet add one-half cup pine nuts. Saute the nuts for 2 minutes on medium heat, until they are fragrant. Add 1-cup port wine or drinking sherry (NOT supermarket cooking sherry!), one-half cup apple cider, 2 minced garlic cloves, and a pinch of cinnamon and salt. Bring to a boil; reduce heat to low, add reserved fruit, and simmer 5 minutes or until mixture thickens slightly. Stir in one-half cup of chicken broth and simmer the sauce for 15 minutes, or until the fruit is tender and plump and the sauce is glossy and slightly syrupy. To serve, slice pork and place on a warm serving platter, top with some of the fruit sauce; serve remainder of sauce in side dish. Serves 6.