Yield
Makes 4 servings
  • 1 1/2 pounds pork tenderloin
  • 2 teaspoons Smoky Seasoning (recipe follows)
  • 3 tablespoons coconut oil
  • 1 medium onion, halved lengthwise and sliced
  • 1 medium red or yellow sweet pepper, cut into bite-size strips
  • 1 8-ounce package fresh shiitake mushrooms, stems removed and sliced
  • 1 tablespoon minced fresh ginger
  • 3 cloves garlic, minced
  • 2 cups shredded napa cabbage
  • 1/4 cup unsalted chicken stock
  • 1/4 cup unsweetened pineapple juice
  • 2 tablespoons sherry vinegar or white wine vinegar
  • 1/2 cup unsalted roasted cashews
  • 1/4 cup sliced scallions

Cooking the pork in two batches ensures that it caramelizes and takes on a delicious brown crust. If it cooked all at once, it would steam instead of sauté, which would make it soggy and not nearly as appealing.

Cut pork into 2-inch strips; sprinkle with Smoky Seasoning. In a large wok or extra-large skillet heat 1 tablespoon of the coconut oil over medium-high heat. Add half of the pork; cook and stir 4 to 5 minutes or until no longer pink. Remove pork to a bowl. Repeat with another 1 tablespoon oil and the remaining pork. Remove all pork to the bowl; cover to keep warm.

In the same wok add the remaining 1 tablespoon oil. Add onion and sweet pepper; cook and stir 2 minutes. Add mushrooms; cook and stir 3 to 4 minutes or until mushrooms begin to brown. Add ginger and garlic; cook and stir 1 minute more. Add cabbage; cook just until wilted. Remove vegetables from wok.

Add stock, pineapple juice, and vinegar to wok. Bring to boiling; boil to reduce slightly. Return pork and vegetables to wok; heat through, stirring to combine. Stir in cashews and scallions.

Smoky Seasoning
Makes about 1/2 cup

  • 1/4 cup smoked paprika
  • 4 teaspoons dried orange peel
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cloves
  • 1 teaspoon dried basil

In a small bowl combine smoked paprika, orange peel, garlic powder, onion powder, cloves, and dried basil. Store in an airtight container at room temperature up to 6 months. Stir or shake before using.

Excerpt & photo from Real Paleo Fast & Easy by Loren Cordain. Copyright © 2015 by Loren Cordain and The Paleo Diet, LLC. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.