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NFL Sunday Supper: Colts Part Two

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First of all, let me get this out of my system, THE PATRIOTS ARE GOING TO THE SUPERBOWL!!! New Englanders have been wanting another Brady/Belichick Superbowl chance (we’re greedy people like that) and we’re getting one again after an amazing season. Remember when Brady was not doing so great at the beginning of the season and all the haters were like, get this old man out of the game! Yeah. That’s right. Get outta here #bradyovereverything #hestillhasit

Last night’s game was NOTHING compared to our game last week against the Ravens, but to be honest, I don’t think I could handle another game like that one so soon. It was a nice little morale booster to beat the crap out of the Colts. Even if it seemed like the Colts just forgot how to play football or something. I’m excited for the old pros to play the new kids on the block in the superbowl- east coast vs. west coast at its finest! Bring it on, Seattle.

But this blog isn’t smack talk (well, maybe just a little bit), so let’s get to the food.20150117_180958As soon as I knew that the Patriots would be playing the Colts in the AFC Championship game, I knew I had to go with pork tenderloin sandwiches. We played the Colts in the regular season and in honor of my good friend who is from Indiana, I recreated a meal from an infamous restaurant that she loves- Yats. While I stand by my decision to do a cajun creole dish for our first game against the Colts, I did get some flack from the people of Indianapolis for not paying homage to their beloved pork tenderloin sandwiches. Lucky for me, I got a second chance at cooking for Indianapolis.

Thin pork chops, battered, friend, and sandwiched between a bun that isn’t quite big enough for the meat- with pickles, onions, and tomato. Sounds delicious, right? Definitely. But I had to make this bad boy healthier AND Whole30 compliant. No easy task.

I made a double batch of Diane’s sweet potato pancakes to use as the bun for the sandwich. I needed eight pancakes for four sandwiches- this recipe made about 12 pancakes in my house. Save the pancakes you don’t need for the sandwiches for breakfast or snacks during the week.20150117_180123And I served the pancakes with very well roasted brussel sprouts- because they’re my favorite vegetable side.20150117_180948Here’s what I did for the pork tenderloin part of the sandwich…

Ingredients || Serves: 4 (Adapted from this recipe)

  • 8 small, thin boneless chops
  • 1 cup cashew meal
  • 1 tsp. dried thyme
  • 1 tsp. smoked paprika
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 egg, beaten
  • 1/4 cup coconut milk (I used the kind in a can)
  • 2 tbl. coconut oil (more if needed)

20150117_17395120150117_17295720150117_17315020150117_17330520150117_173832Directions

  1. Season chops on both sides with salt and pepper.
  2. In a small bowl, beat egg together with coconut milk until well incorporated.
  3. In another small bowl whisk together all of the dry ingredients.
  4. Melt coconut oil in a large skillet (or use two to save time like I did) over medium heat until oil begins to bubble and pop, but not smoke.
  5. Dip each piece of pork first in egg mixture coating both sides thoroughly, then into the flour mixture coating well and knocking off any excess breading.
  6. Place each chop into the frying pan and cook on both sides until golden brown and crispy (about three minutes each side)
  7. Set on a platter lined with a paper towel to dry off excess grease.
  8. Serve two pieces of pork tenderloin on top of a sweet potato pancake bun, top with red onions and tomato (pickles if you want- or other toppings), and close the sandwich with another sweet potato pancake.

20150117_174758 (1)20150117_175718I love these sweet potato pancakes because they hold up as buns. You can actually pick up this sandwich and bite into it. BUT another good idea for this recipe, is to make an open faced sandwich- put one pork piece on each one of your two sweet potato pancakes. That will make your delicious meal last longer ;)20150117_18060120150117_18073220150117_180943I made this meal on Saturday so that all I would have to do come dinner time on Sunday (right in the middle of Patriots game time), was reheat leftovers. And I have to admit- I was having kind of a bad day on Saturday. I didn’t sleep well and was overly emotional for no good reason- and so when it came time to make dinner… I wasn’t feeling it. I didn’t feel the heart and soul in my cooking like I normally do when I’m in the kitchen. But I put this meal together like I knew I should… took pictures lackadaisically on my cell phone (I didn’t even use my actual camera), and served it with a half smile.

I mean… you can even see it in the quality of these pictures… they’re not so great.

After one bite of this flipping sandwich though… I changed my tune. I was so mad I didn’t take more pictures and feel better about what I was platting up because this meal was DA BOMB. Like seriously. Now I want to make breaded pork chops more often- something I grew up eating a lot of but haven’t made for myself in a long time. The sweetness of the potato pancakes complimented the pork tenderloin so well (kind of like how applesauce compliments pork) and it all came together in mouth watering fashion.20150117_180846I’m down for the Patriots to play the Colts more often if 1) I get to make this meal every single time and 2) I get to watch the Patriots have a field day and get ALL THE POINTS.

I can’t believe I have to wait TWO WEEKS for the Superbowl. That game could not come soon enough. Pats all the way, baby.

Keep it wicked healthy xoxo



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