Eight 1″ Pork Tenderloins – 2 oz. each
1 tablespoon raw coconut oil
2 small shallots, finely chopped
1/2 cup cooking sherry
2 tablespoons Dijon mustard
2 tablespoons nonfat cream cheese (You can also swap in vegan cream cheese if you’re non-dairy)
2 teaspoons Lemon and Garlic seasoning (We used Flavor God)
1) Preheat oven to 400F. In a large skillet, heat coconut oil and brown tenderloins on both sides, about 3 minutes each. Season each side with black pepper and lemon garlic (Flavor God) seasoning. Remove and place in a baking pan and bake in oven for about 8 more minutes or until cooked through.
2) In the same skillet, saute chopped shallot about 1 minute on medium heat. Turn heat up high and deglaze with cooking sherry. Stir in Dijon mustard and cream cheese and a little more pepper. Cook on medium low until sauce thickens up, about 4-5 minutes.
3) Take pork out and spoon sauce over the top. You can just pan roast the yellow squash and snap peas with a drizzle of EVOO or a little coconut oil and some more of the lemon and garlic seasoning.