Cashew Pork

Lesli made this for us when we were visiting and oh my goodness was it good! The whole house smelled like a gourmet restaurant and we couldn't get enough. Serves four plus a bit.

Ingredients:

• 2 lbs pork tenderloin
• 2 apples, peeled, cored, cut into chunks
• 1 tsp cinammon
• 1 tbsp honey
• 1 tsp lemon zest
• 1/2 c + cashew butter
• 2 cloves garlic, minced
• salt and pepper
• cooking twine

Directions:

1. Butterfly the pork to get a uniform piece(s).
2. Preheat oven to 350.
3. Pulse in a food processor (until chunky applesauce looking): apples to lemon zest.
4. Spread the mixture evenly over the tenderloin, and roll it into a jellyroll from the long side. Use twine to hold the roll together.
5. Bake 25 mins per pound, or until internal temperature is 150.
6. While resting, make the sauce. Mix cashew butter to pepper in a pan over low heat. Add water, about 1/4 c at a time, until the sauce is the consistency of a thick soup. Serve over top of tenderloin.

Great served with roasted brussel sprouts.

Credit Paleo Comfort Foods Cookbook.