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Category Archives for Paleo Pork Recipes

Paleo Lasagna Recipe with Eggplants (Dairy-Free)

Louise Hendon | May 28

Most of the lasagne I had eaten my whole life came from frozen packages. In fact, I had never even considered how lasagna was made until around 8 years ago when Jeremy found this amazing Lasagna recipe on

We’ve tested this lasagna recipe a ton of different ways, and we’ve paleofied it a ton by taking out the sugar, the wheat-filled lasagna sheet pasta, the Italian sausage (which sometimes contains additives or sugar), and of course, the 3 types of cheese!

But because of the delicious herbs (we changed them to fresh herbs) in this recipe, it still tastes amazing (plus we added a bunch of great ingredients to compensate)! So, give this Paleo lasagna recipe a try and let me know what you think!

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Carrot Bacon Egg Muffins Recipe [Paleo/GF/Dairy-Free]

Louise Hendon | January 20

I love this recipe – it’s really easy to make (and to scale up to make a double or triple batch), and it makes the perfect fast and easy breakfast or snack! I recently made 24 of these to take on a road trip to Las Vegas.

Also, if you’re interested in how to prevent your egg muffins from sticking to the tray, then click here for 3 tried and tested methods.

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Paleo Mu Shu Pork

Louise Hendon | May 14

Mu shu pork (also known as moo shu, moo shi, or mu xu) is a traditional northern Chinese dish typically served with little pancakes (especially in American-Chinese restaurants).

The traditional dish typically has wood ear mushrooms, eggs, some form of meat, bamboo shoots and day lily buds. The wood ear mushrooms and the day lily buds were a bit too hard for me to go and find (i.e., they weren’t in my local grocery store), and so I used shiitake mushrooms and napa cabbage as substitutes. Instead of the pancakes, I used lettuce leaves, although honestly, the dish tastes pretty damn good just by itself!

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Pan-Fried Pork Tenderloin

Louise Hendon | March 14

I’m vacationing in the beautiful and sun-filled (and fun-filled) country of Costa Rica right now but really wanted to share this pork tenderloin recipe with everyone!

I have never had great success with pork tenderloin before now…somehow it always seemed to end up dry and not very tasty. But I was inspired to try again by a recent meal my neighbor cooked for us and also by a video of Michael Mina showing Tim Feriss how to cook pork tenderloin in a frying pan (edit- I removed the link to the video since that website disappeared!). Ok, so my pork doesn’t look quite as pretty as Michael Mina’s, but I’m not feeling too bad that my cooking isn’t quite up to Michelin-star chef standards!

This dish requires zero prep and uses very very few ingredients. So, how do you cook delicious pork in a frying pan?

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Paleo Pineapple Pork Recipe

Louise Hendon | November 30

It was so easy to make the slow-cooker pork recipe I posted earlier that I went and made 4 lbs of it! Unfortunately (or rather, fortunately), this meant that I had a ton of leftovers.

While the pork is quite delicious to eat straight out of the slow cooker or dipped in some coconut aminos and Paleo Chinese chili sauce (click for recipe), I wanted some other options for taking down this 4 lbs of PIGliciousness!

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Slow Cooker Pork

Louise Hendon | November 24

I had gone out grocery shopping only to return to this amazing smell in my apartment. I was wondering who was cooking on my floor and whether the aroma was flowing through my vent system when it hit me that it was MY PORK! I had put it into the slowcooker earlier in the morning, and completely forgotten about it. Of course, that’s the beauty of the slow cooker – you can totally just forget all about it!

As with all my slow cooker recipes, this one is pretty dang simple!

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Bacon Wrapped Blue Cheese-Stuffed Dates [Primal]

Louise Hendon | November 20

I have no idea who originally came up with this absolutely fabulous concoction, but she/he must have been a genius! I first had bacon wrapped blue cheese stuffed dates at Traif in Brooklyn, NY, and I have been in love with them ever since.

If you’ve never tried these, then you are seriously missing out. I love serving them at dinners as a passed appetizer – everyone always loves them. But sometimes, I make them just for myself as a treat.

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