This is a family favorite, although a bit on the spicy side for the kids. It makes fantastic leftovers, too.
- 8 slices of boneless pork loin, preferably from pastured pork
- 1 organic red pepper, finely diced
- 2 T. coconut oil for pan, divided
- ? ground chorizo (I haven’t tried it yet, but I’d like to make this) (make sure it’s gluten-free, if you need to be GF)
- 1 c. cream, half-and-half or whole milk
- 1 c. Monterrey-Jack Cheese, finely shredded
- 1 c. cilantro, chopped
- 1 head cauliflower (or rice)
- Melt 1 tablespoon of coconut oil in a large skillet over high heat. Then, reduce heat to medium. Carefully, so as to not splatter hot oil on yourself, lay pork loin slices in the pan and cook until browned. Remove loin from the pan.
- Melt 1 tablespoon coconut oil in pan over high heat. Then, reduce to medium. Add red pepper and cook, stirring frequently, until tender. Remove from the pan.
- Over medium-high heat, add the Chorizo. Break it up with a spatula and stir until cooked.
- Add red pepper back top the pan and stir to blend.
- Add cream and whisk.
- Once the cream is heated, add back in the pork loin pieces and reduce heat to medium-low.
- Meanwhile, steam cauliflower florets about 15 minutes or until tender. Then, “rice” the cauliflower. I like to use a potato masher for this.
- Serve 1-2 slices of pork per person topped with queso flameado sauce and cilantro on a bed of riced cauli or regular rice.