Dairy-Free Keto Spanish Pork with Peppers and 'Creamy' Sauce

Ingredients

• 1.5 lbs Pork tenderloin
• 2 tablespoons Olive oil
• 3 medium Bell peppers (various colors)
• 1 medium Onion
• 3 cloves Garlic
• 1 cup Almond milk (unsweetened)
• 2 tablespoons Nutritional yeast
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Cut the 1.5 lbs of pork tenderloin into 1-inch medallions. In a bowl, combine the medallions with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of smoked paprika, and 1 teaspoon of dried oregano. Toss to coat the pork evenly.
2. 2Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, about 400°F (200°C).
3. 3Carefully place the seasoned pork medallions into the hot skillet. Sear them for 2-3 minutes per side, until they are nicely browned. Remove the pork from the skillet and place it on a clean plate, setting it aside.
4. 4Add the 3 medium bell peppers, sliced, and the 1 medium onion, sliced, to the same skillet. Cook, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften.
5. 5Add the 3 cloves of garlic, minced, to the skillet with the vegetables. Cook for 1 minute more, stirring constantly, until fragrant.
6. 6Pour the 1 cup of almond milk into the skillet. Stir in the 2 tablespoons of nutritional yeast until it is well combined with the liquid. Bring the mixture to a gentle simmer.
7. 7Return the seared pork medallions to the skillet with the sauce and vegetables. Reduce the heat to medium-low, about 300°F (150°C). Cover the skillet and let it simmer for 15-20 minutes, or until the pork is cooked through and the sauce has thickened slightly. The pork should reach an internal temperature of 145°F (63°C).
8. 8Serve the Dairy-Free Keto Spanish Pork with Peppers and 'Creamy' Sauce immediately.

Substitutions

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