Ingredients
Scale
- 1.5 lbs Pork tenderloin or pork loin, cut into 1-inch cubes
- 2 cups Broccoli florets
- 1 lb Green beans, trimmed
- 4 tbsp Salted butter
- 3 cloves Garlic, minced
- 1 tsp Smoked paprika
- Salt and black pepper to taste
- 1 tbsp Olive oil
- 4 oz Cream cheese, softened
- 1/4 cup Creamy peanut butter (unsweetened)
- 2 tbsp Cocoa powder
- 2 tbsp Erythritol or Stevia blend
- 1/2 tsp Vanilla extract
Instructions
- Start by preheating your oven to 400°F (200°C). Wash and chop the broccoli and green beans. Pat the pork cubes dry with a paper towel; this ensures a better sear. In a small bowl, mix the smoked paprika, salt, and pepper, then toss the pork cubes in this spice blend until evenly coated. Line a large baking sheet with parchment paper for the vegetables.
- Toss the broccoli and green beans with olive oil, salt, and pepper on the prepared baking sheet. Roast them in the oven for 15-20 minutes until tender-crisp. While the veggies roast, heat a large skillet over medium-high heat. Add the butter and minced garlic. Once the butter bubbles, add the pork cubes. Sear the pork for 3-4 minutes per side until golden brown and cooked through. Remove from heat and pour any remaining garlic butter over the pork.
- In a medium mixing bowl, combine the softened cream cheese, peanut butter, cocoa powder, sweetener, and vanilla extract. Use a hand mixer or a sturdy spatula to blend until the mixture is completely smooth. Using a small scoop or tablespoon, roll the mixture into 8 small balls. Place them on a plate lined with parchment paper and freeze for at least 20 minutes to set.
- Divide the roasted vegetables evenly among four meal prep containers. Place a portion of the garlic butter pork next to the vegetables. Once the fat bombs are firm, place two fat bombs into small silicone muffin liners or separate small snack containers to keep them away from the savory food. Seal the containers and store them in the refrigerator for up to four days.
- Cook Time: 45 minutes