Pork 2 Ways with Brocolli

After spending half the day making the lasagna I wanted something simple to do for lunch each day.

So, on a trip to Sam's club for veggies to juice we picked up a massive pork loin for lunch this week.

The Carnivore cut the loin in to two inch medallions and we seasoned the loin cuts in freezer bags in 2 day portions.The bags contained 6 pieces of loin each-one portion a day for me and two a day for The Carnivore. Must be nice to have a male metabolism.

To avoid getting bored with pork each day I made two different rubs for the pork.

We both love broccoli so the side for this meal was an easy decision. I seasoned it with some garlic powder and salt. Not fancy but yummy all the same.

I did want to make some collard greens because I think they go well with pork but it takes some convincing to get the Carnivore to agree to collards. Maybe next week. Or the week after. I've thought about them and now I'm on a mission to bring collards to the table.

Savory Rub
1 tablespoon olive oil

I love those grill marks!

2 teaspoons sugar
2 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon chipotle powder
1/2 teaspoon cumin
1/2 teaspoon coriander

Salt and Pepper to taste

Mustard Rub
 2 tablespoons spicy brown mustard
1 teaspoon paprika
1/2 teaspoon dried rosemary
1/2 teaspoon garlic powder
1 tablespoon olive oil
a few squeezes from my honey bear
Salt and pepper

We both liked the savory rub better. I'd never made pork with mustard before but I think we could like it paired with a sweet element like a grilled green apple chutney.

This meal was surprisingly filling and I actually looked forward to eating a piece of pork each day. Probably has something to do with childhood. I have very fond memories of my mom's Shake and Bake pork chops growing up. Man, I loved those things!