Carrot Dogs with Grilled Onions
4 large carrots
2 medium onions
1 cup white wine
1/2 cup Coconut Amino Acids
1 Tablespoon toasted sesame oil
1 Tablespoon dried dill
1) Place wine, aminos, dill and oil in a shallow pan. Marinade carrots for about an hour.
2) Grilled carrots and onions until tender and browned.
3) Serve with mustard, ketchup.
Caribbean Tenderloin With Mango Salsa
Serving Size : 4
1 large mango — chopped
2 whole scallions — chopped
2 tablespoons butter
1 tablespoon fresh lime juice
1/4 teaspoon crushed red pepper
1 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon kosher salt
2 1/2 pounds pork tenderloin
1 teaspoon ground coriander
Heat broiler. In a medium bowl, combine the mango, scallions, cumin, paprika, garlic powder, thyme, 1 tablespoon butter, lime juice, crushed red pepper, and 1/4 teaspoon salt. Set aside.
Rub the pork with the remaining 1 teaspoon oil. Season with the coriander and cumin and 1/2 teaspoon salt.
Bake the tenderloin, turning occasionally, until cooked internal temp reaches 145.
Serve the pork with the salsa.