Italian Pork with Roasted Sweet Potatoes

I'm always trying to find delicious paleo recipes and this is one of my favorites so far! Super easy and delicious!

Italian Pork with Roasted Sweet Potatoes

Ingredients:

1 tbsp olive oil
1 tsp italian seasoning
1/4 tsp salt
1 clove garlic, chopped
2 medium sweet potatoes, cut into chunks
1 medium yellow onion, cut into chunks

1 pork tenderloin (about 1 lb)
1/2 tbsp olive oil
1 tsp italian seasoning
1/4 tsp salt
1 tbsp grated parmesan cheese

Directions:

1. Preheat oven to 425 degrees. In a medium bowl, combine first 6 ingredients. Roast uncovered for about 10 minutes.

2.  Brush pork with remaining olive oil and then cover with remaining seasonings and cheese.

3. Take roasted veggies out of oven and top with pork. Insert meat thermometer and roast uncovered until pork reaches 145 degrees, it will probably take about 1 hour. Remove from oven, cover with foil, and let sit for 10 minutes. Enjoy!

A few notes:

* Pork became unrolled as it cooked, next time I'll be sure to use string to hold it together! 

* You could add carrots to this and it would be even better! 

Baked Coconut Shrimp

I love coconut shrimp and I've been craving it my whole pregnancy. The only issue is that if you get it at a restaurant that it's about 1000 calories and I'm trying to stray from foods like that! So I found this awesome recipe for a baked version and I was super excited! Plus the sauce is AMAZING! I forgot to take pictures during the process but it's very easy!

Baked Coconut Shrimp with Sweet and Tangy Sauce

Ingredients:

For Shrimp:
1 lb uncooked shell on large shrimp (I used 16-20 count), peeled and deveined
2 Egg Whites
2 Tbsp Cornstarch
1 1/2 cup sweetened flaked coconut

For Sauce:
1/2 cup Apricot preserves
2 tsp jalapeno pepper, finely chopped (1 pepper was the perfect amount!)
Juice from 1 lime

Directions:

1. Combine all ingredients for sauce and keep in refrigerator until time to serve.
2. Preheat oven to 400 Degrees. Spray cookie sheet with nonstick spray, or use parchment paper. (Next time I'm going to use parchment so I don't lose any of the breading!)
3. Beat egg whites until soft peaks form. The peaks will curl up when you remove the beater and it will look like soft foam.
4. Place cornstarch and coconut onto separate plates or bowls.
5. Hold shrimp by the tail and then dip in corn starch, then egg whites, and then coconut.
6. Arrange on cookie sheet in a single layer and bake until coconut has browned. It takes about 20 minutes and you'll want to flip them half way in between.
7. Serve with sauce and Confetti Rice (Saute peppers and onions with 1 can of diced pineapple (drained) then mix with cooked white rice!).