Main Dish

garlic pork fries w/ garlic aioli

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Are you salivating just reading the name of this recipe…three words that absolutely belong together! Garlic, pork & fires, oh my word! They also conveniently fit into SEVERAL lifestyle meal choices as well. There are PALEO, KETO, WHOLE30, LOW CARB & 21DSD. Completely by accident on our part, but oh so convenient for those of us needing to scratch that “garlic fry” itch but don’t want to overload on carbs!

The great folks at Redmond Real Salt came out with two new salt grinder blends, lemon pepper and garlic pepper. We already posted the recipe we came up with using the lemon pepper blend (see our grilled lemon potato wedge recipe) and this is the next one we came up with using the garlic pepper grinder. Zero additives, zero sugar and no fillers. Just amazing organic ingredients that let the flavors shine and speak for themselves.

These beauties are the first of several recipes that Makenna came up with. She’s got a few more we’ll be sharing in the next few months, so get ready for some tastiness. She’s been super creative in her own kitchen since getting married and coming up with her own meals.

A word about putting the tenderloin in the freezer for a bit, it’s necessary to get it firm enough to cut into small strips. Cutting it without this step will result in less accurate strips and since we eat with our eyes first, don’t skip this step…make them pretty and even, so they bake consistently. Also, pork loves a good marinade, so let these get a good overnight soak if you can, allowing the flavors a chance to get all soaked in. The garlic aioli isn’t a must for this recipe, but we think it completes the dish along with a pop of fresh veggies to lighten up the meal. If you make two pork tenderloins (and why not!) you wont’ need to double the aioli, you’ll have plenty for both 😉 Enjoy these all you LOW CARB friends!!

garlic pork fries

  • Servings: 3-4
  • Difficulty: easy
  • Print

Paleo, Keto, Low Carb, Whole30 & 21DSD garlic pork fries



Credit: backporchpaleo.com

Ingredients

Directions

  1. 24 hours before you want to enjoy these gems, place tenderloin on a flat plate in the freezer. Start checking around 20 minutes on firmness so you can cut it into “fries” easier. Set a timer, you DON’T want this frozen solid, just firm enough to make cutting easier. If it’s not ready at 20 minutes, check every 5-6 minutes until it’s firm enough make accurate (and safe) cuts.
  2. While tenderloin is in the freezer, make marinade by combining all ingredients in a zipper bag, zipping up and then shaking about until well combined.
  3. Once tenderloin is firm enough to cut, carefully cut into “fry” sized sticks. Usually easiest to cut into ½” slices first, then laying those flat and cutting into ½” “fries” continuing until you have the entire tenderloin cut.
  4. Toss all “fries” into the marinade and place in refrigerator for a minimum of at least 4 hours and up to 24 hours.
  5. Make the aioli (if using) by placing all ingredients in a thin mason jar and with an immersion blender, blend until combined and thick. An aioli is basically mayonnaise with flavorings, so feel free to use as any leftover as a yummy spread for sandwiches, brush it on top of chicken before baking or even making dressings.
  6. Once ready to bake the “fries”, preheat oven to 415°. While oven is preheating, place an oven safe wire rack on a baking sheet & set aside.
  7. Remove pork from marinade (toss the marinade out) to layered paper towels and dry off with another layer of paper towels on top.
  8. Lay pork “fries” on baking sheet, side by side, but not touching each other. Bake in oven for 8-12 minutes or until outside is crispy. No need to turn them, they will actually stay “fry” shaped if you let them bake untouched on the rack.
  9. While pork bakes, prepare topping by chopping garlic, parsley and garlic pepper salt all together until you have a fine mince.
  10. Remove fries from oven, and using tongs, place on a serving platter. Sprinkle with garlic topping and serve with aioli if using.

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