Sri Lankan Deviled Pork with Sweet Potato Fries

Ingredients

• about 680 g Pork Tenderloin
• 2 large Sweet Potatoes
• 3 tbsp Coconut Oil
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 3 small Green Chilies
• 2 tbsp Tomato Paste
• 1 tsp Chili Flakes
• 2 tbsp Soy Sauce (Coconut Aminos for Paleo)
• 1 tbsp Lime Juice
• 1 tsp Paprika

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Cut sweet potatoes into fries, toss with 1 tbsp coconut oil, paprika, salt, and pepper. Bake for 25-30 minutes, flipping halfway.
3. 3Cut pork tenderloin into 2.54 cm cubes.
4. 4Heat the remaining 2 tbsp coconut oil in a large skillet over medium heat.
5. 5Add onion, garlic, and ginger and sauté until softened, about 5 minutes.
6. 6Add green chilies, tomato paste, and chili flakes. Cook for 1 minute more, stirring constantly.
7. 7Add the pork cubes and cook until browned on all sides.
8. 8Stir in soy sauce (or coconut aminos) and lime juice.
9. 9Reduce heat to low and simmer for 15-20 minutes, or until the pork is cooked through and the sauce has thickened.
10. 10Serve the deviled pork with the baked sweet potato fries.

Substitutions

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