Ingredients
Scale
- 1.5 lbs Pork Tenderloin, sliced into 1-inch medallions
- 4 cups Broccoli florets
- 4 tbsp Salted butter, melted
- 3 cloves Garlic, minced
- 1 tsp Dried thyme
- 1 tsp Rosemary
- 2 tbsp Olive oil
- Salt and black pepper to taste
- 1/2 cup Coconut oil, softened
- 1/2 cup Creamy peanut butter (no sugar added)
- 2 tbsp Unsweetened cocoa powder
- 2 tbsp Powdered Erythritol or Stevia
- 1/2 tsp Vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Pat the pork medallions dry with a paper towel to ensure a good sear. In a small bowl, whisk together the melted butter, minced garlic, thyme, and rosemary. Place the broccoli florets in a large mixing bowl, drizzle with olive oil, and season with salt and pepper. Toss the broccoli until every piece is lightly coated.
- Heat a large oven-safe skillet over medium-high heat with a splash of olive oil. Sear the pork medallions for 2 minutes on each side until they develop a golden-brown crust. Pour half of the garlic butter mixture over the pork. Arrange the broccoli around the pork in the same skillet (or use a separate baking sheet if your skillet is too small). Transfer the skillet to the oven and roast for 12-15 minutes, or until the pork reaches an internal temperature of 145°F.
- While the pork rests, prepare your dessert. In a medium bowl, combine the softened coconut oil, peanut butter, cocoa powder, sweetener, and vanilla extract. Whisk until the mixture is completely smooth and glossy. Pour the mixture into silicone mini-muffin molds or an ice cube tray. Place them in the freezer for 20 minutes until firm.
- Divide the roasted pork and broccoli into four airtight meal prep containers. Drizzle the remaining garlic butter over the pork portions. Once the fat bombs are frozen solid, pop them out of the molds and place two in a small snack bag or separate compartment for each meal. Store the containers in the refrigerator for up to four days.
- Cook Time: 40 minutes