Ingredients
2 lbs pasture-raised pork tenderloin
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme leaves, chopped
3 tbsp Bragg Coconut Aminos
Directions
1Preheat oven to 425°. In a small bowl, combine all the Herb Crust ingredients.
2Place pork tenderloin on a sheet pan. Press crust ingredients firmly onto the pork. Make sure to cover the entire top of the tenderloin.
3Cook pork for 20 to 25 minutes. Tenderloin should appear browned and reach an internal temperature of 145°. Do not overcook. Take out and rest on a plate.
4Add avocado oil to a sauté pan on medium-high heat. Add onions and cook for 1 minute. Add chopped cabbage, salt, and garlic powder. Mix together and cook for 10-15 minutes on medium-low heat. Turn heat off.
5Place 1 cup of cabbage on each plate. Slice pork into ½-inch thick slices. Place pork slices on top of cabbage and serve.
6Store up to 3 days in the fridge in an airtight container.
