New Years Eve Paleo Dinner

On New Years Eve, Sue and I stayed in and eased into the new year.  I cooked dinner and was able to keep it healthy to set the stage for a healthy 2015.

I first marinated a tender loin for about an hour in rosemary, thyme, garlic, turmeric, salt, pepper and  coconut aminos.

While that was marinating, I chopped some vegetables:

• Carrots
• Parsnips
• Turnips
• Leeks
• Sweet Potatoes
• Red Beets

When the meat was ready, I heated a little coconut oil in my dutch oven and browned the tender loin on all sides.  I then set the tender loin aside.  At this point I added some beef bone broth, red wine and a little arrow root to the dutch oven and let it thicken a bit.  I then added half of the vegetables to the Dutch oven and stirred them just to get all of the vegetables covered with the liquid.


I then added the tender loin to the Dutch oven and placed the whole thing in the oven at 400 degrees.  After 1/2 hour, I put the remaining vegetables in a roasting pan and put them in the oven to roast.


When the meat reached 160 degrees, I removed the Dutch oven and the roasting pan.  I let the meat rest while I made a salad using:

• Spinach
• Kale
• Arugula
• Beet greens
• Raspberries
• Blackberries
• Walnuts
• Homemade Raspberry Balsamic Vinaigrette.

When it was all ready, I sliced the meat and served it all with a raspberry balsamic reduction and a little Cabernet Sauvignon.

Suzy and I enjoyed it and then relaxed until Ryan Seacrest and Jenny McCarthy brought in the new year!

I hope your New Year was safe and enjoyable.