Eat & Sleep in Peace:

Wellness Consulting & EMF Solutions

Charlotte Kikel

Board Certified Holistic Nutritionist and Registered Herbalist (AHG)
Electromagnetic Radiation Specialist (EMRS)

505-954-1655 office

Do you ever find yourself saying, “What on earth are we going to eat tonight?” I do it all the time! I teach eating and cooking in peace because it’s what my soul yearns for, so anytime I discover something new and easy, I will share it with you. That experience is exactly what inspired this blog post. While the instructions may look daunting, I promise that this is an easy, healthy, satisfying meal and hope you will enjoy it as much as my family does.

And why are these veggies so blissful? Because they’re cooked with bacon, of course!

Grilled Pork Tenderloin with Green Beans, Potatoes, Onions & Bacon and Sauerkraut

What you need:

  • 1-2 pork tenderloins*
  • San Andreas Anchiote Rub from the Savory Spice Shop
  • Olive oil
  • 3-4 slices of bacon
  • ½ onion
  • 1 pound (or so) of organic green beans
  • 8-12 small organic potatoes
  • Water
  • Salt and pepper or other seasoning (see below for suggestions)
  • Sauerkraut

Begin by drying off the pork tenderloin and coating it in olive oil. Then, massage it with the spice rub. Allow to marinate (the longer the better).

Over medium heat, put a dash olive oil in a large pan that has a lid. Chop up bacon and add to pan. Now, dice the onion and add to the bacon. Cook until bacon is nice and brown, stirring often.

In the meantime, cut the ends off your green beans and cut the beans in half. When bacon and onion are cooked, add the beans, along with enough water to cover the bottom of the pan. Bring water to a boil and then simmer, with lid on, for about 10-12 minutes.

Prepare potatoes by slicing in half or quartering them, depending on how big they are. After the green beans have cooked for time above, gently lay the potatoes on top. You may need to add a bit more water. Put the lid on and cook for another 12-15 minutes, until potatoes are tender when poked with a fork.

Season with salt and pepper, to taste, or if you want to get fancy, I like to use either Slap Ya Mama Cajun Seasoning or Mt Elbert All-Purpose Seasoning from Savory Spice Shop.

While the green bean dish is cooking, you (or your cooking partner) can grill the pork tenderloin until slightly pink in the middle.

Serve with a scoop of your favorite sauerkraut. I like Hat Creek Provisions and Wildbrine.

*Yes, I do like to buy high quality, pastured meats directly from farmers. If you live in the Austin area, my two favorite sources of pork tenderloin are Richardson Farms and Smith & Smith Farms, both available at the Barton Creek Farmers Market on Saturdays from 9AM-1PM.

And if you are feeling adventurous, make these gluten-free, dairy-free dark chocolate brownies for a dessert! They are seriously amazing.

Last but certainly not least…if you have yet to subscribe to my weekly newsletter, but sure to Sign up HERE! I only send one email per week and promise it is chalk full of valuable information. If you’re working to reclaim your vitality you’ll love getting new information each week to support you along this mission.

Eat in peace!