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Paleo Pork Mole Verde (Low Carb, High Protein)

Ingredients

• 6 medium tomatillos, husked, cored, halved
• 6 cloves organic garlic, peeled
• 1/2 cup raw pumpkin seeds
• 1 tsp. cumin seeds
• 1 cup organic cilantro
• 1 Tbsp. virgin coconut oil
• 2 tsp. dried organic oregano
• 1 lbs pastured pork tenderloin
• 1 medium organic onion, chopped
• 1 whole organic jalapeno, halved

Instructions

1. Preheat oven to 425 degrees F. Grease a baking sheet. Place tomatillos, onion, jalapeno and garlic on baking sheet and roast 25 minutes. Remove from oven and set aside.
2. Place a enameled cast iron skillet over medium heat. Add the cumin and pumpkin seeds to the skillet and toast, shaking the pan periodically, for 5 minutes. Pour toasted seeds over roasted vegetables and stir to combine. Stir in ½ cup chopped cilantro and oregano.
3. Return pan to heat and add coconut oil. When shimmering, add the pork chunks, keeping space between each piece to ensure a good sear (crowding will cause pork to steam). Sear pork chunks on both sides, transfer to a plate. Continue with remaining pork in batches.
4. Return seared pork to pan and top with vegetable mixture. Cook over medium-low heat until pork is cooked through (145 degrees F). Season with high quality sea salt and freshly ground black pepper
5. Serve with remaining cilantro.