Apple Sliced Tenderloin and Sweet Potato Casserole

These recipes are full of yummy flavor and lots of good nutrients!..and did I mention 100 % clean?!

Apple Sliced Tenderloin

Ingredients:1 Pork Tenderloin (excess fat trimmed)
Raw Honey
Cinnamon
3 Red Delicious Apples

Instructions:

1. Poke a few holes in your tenderloin. Put in a gallon freezer bag. Pour about 2 tbsp of honey into the bag and dash with some cinnamon. Zip the bag closed, then shake and rug the pork until honey and cinnamon are combined and covering the pork. Refridgerate overnight.

2. Slice one apple and put in the bottom of a sprayed crockpot.

3. Cut slits in your pork about a 1/2 to 1 in apart. Drizzle some raw honey in the slits.Thinly slice another apple. Put one thin slice in each slit.

3. Put the remaining apple on top of the pork and spinkle cinnamon over the top (but don't overdo it)

4 (optional) I thought about this after the fact, but you could also add 8-12 oz of spiked (or unspiked) apple cider.....yummmy

Sweet Potato Casserole

Ingredients:

6 large sweet potatoes, peeled and chopped into chunks;
1 cup pecans, chopped
½ cup full-fat coconut milk
1 tbsp cocoa powder
1 tbsp vanilla extract
1 tbsp cinnamon
1 tsp nutmeg
(optional) for that fall pumpkin fetish, add 1 tsp of pumpkin spice
2 tbsp Coconut Oil
Sea salt and freshly ground black pepper to taste;

Instructions:

1. Preheat oven to 350F and start by filling a large sauce pot with water and place all the chopped sweet potatoes in it. Place the saucepan over a high-heat on the stove top and bring the water to a boil. Continue cooking the potatoes for anywhere from 15 to 20 minutes. You want them to be tender when pierced with a fork. Remove from heat and strain the excess water.

2. Return the sweet potatoes to the pot and drizzle 1 tablespoon of coconut oil on top of them. Stir until the oil is melted and coated the potato chunks. Using a masher or hand-mixer, mash the potatoes until smooth. I used my cuisinart hand mixer, which left a few chunks...I don't like potatoes to be completely mushy. As you continue to mash, slowly pour the coconut milk in, followed by the vanilla extract, and nutmeg (and if desired, your pumpkin spice). Once it has been mixed well, give it a taste to see if it requires any salt and pepper. I like things on the sweet side, so I didn't add any, but to each his own! Transfer the mashed mix into a casserole dish and set aside.

3. In a medium bowl, toss the walnuts in a little bit of melted coconut oil. Sprinkle with the cinnamon and cocoa powder  and then give it another good mixing. Spread the nut mixture evenly over the sweet potatoes, and cook for about 20 minutes.

4. ENJOY!