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AIP Pork and Leek Fettuccine Recipe

Louise Hendon | January 15
AIP Pork and Leek Fettucine Recipe #aip https://healingautoimmune.com/aip-pork-leek-fettucine-recipe

Want “pasta,” presto? Look no further than this AIP pork and leek fettuccine recipe.

Picking Pork Tenderloin

This mouth-watering recipe features pork tenderloin. It’s not the most commonly cooked meat, so I thought it’d be helpful to offer a quick overview.

Pork tenderloin is a very lean cut of meat that boasts a mild flavor – perfect for this dish. It cooks quickly, so it’s a great option to go with our mock pasta.

Be careful that you purchase pork tenderloin and NOT pork loin. They are actually very different. Both are excellent, but not suitable for the same purposes.

They come from different parts of the pig. Pork tenderloin is long and thin and comes from under the backbone.

Pork loin comes from the back, above the rib cage. It’s rounder and requires more cooking.

To pick your tenderloin, look for pieces that are pink-to-red in color, with ample marbling. The meat should be free of any funky odors (as with all meat!) and should not have dark spots.

Make sure your skillet is good and hot before browning the pork.

Preparing the Leeks

Leeks are similar to green onion but have a milder flavor. They can be cooked in a variety of different ways. In this recipe, they’ll sauté nicely with some garlic.

Before you get them to the pan, though, you need to get them clean.

All of those layers can hold a lot of dirt. If you were chopping the leaks, I would suggest a second rinse over a colander.

For this recipe, though, you’ll slice the leeks thin. Once sliced, give them an extra rinse to make sure they are dirt-free.

Nobody likes dirty pasta!

More AIP Pasta Recipes

Just about everyone enjoys pasta dishes. They have that magical universal appeal that makes them craveable and satisfying.

That’s why it’s a huge bummer when you realize you’re not supposed to eat pasta on autoimmune protocol.

So what’s a girl to do? If you’re like me, you wallow in a dark place for a while before coming up with increasingly desperate schemes to keep pasta in your life.

Fortunately, it is possible to enjoy incredibly delicious pasta substitutes that don’t feel like you’re majorly depriving yourself.

Check out these 22 popular AIP pasta recipes. There are appealing options for all kinds of spaghetti and noodle dishes without the inflammatory ingredients that could cause a flare-up of your condition.

AIP Pork and Leek Fettucine Recipe #aip https://healingautoimmune.com/aip-pork-leek-fettucine-recipe

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AIP Pork and Leek Fettucine Recipe #aip https://healingautoimmune.com/aip-pork-leek-fettucine-recipe

AIP Pork and Leek Fettuccine Recipe


  • Author: Louise Hendon
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Dinner, Entree
  • Cuisine: American

Description

Leeks offer a lovely flavor to this pork pasta dish.


Ingredients

  • 5 3-oz packs (425 g) of shirataki noodles, fettuccine
  • 2 Tablespoons (30 ml) of olive oil
  • 3/4 lb  (338 g) of pork tenderloin
  • 2 leeks (180 g), finely sliced
  • 2 garlic cloves (6 g), peeled and finely chopped
  • Salt, to taste
  • 1/4 cup (8 g) of fresh basil leaves, sliced

Instructions

  1. Preheat the oven to 400 F/200 C.
  2. Rinse the noodles well under running, cold water then keep warm in a pot of gently simmering water on the stove top.
  3. Heat one tablespoon olive oil in a large pan and brown the pork on all sides. Remove from the pan and season with salt. Transfer the pork to a roasting tray and cook for 10 minutes. Remove and allow to rest.
  4. In the meantime, heat the second tablespoon olive oil in the same pan used for the pork and cook the leeks and garlic over moderate heat until softened.
  5. Drain the warm noodles and divide between two warm bowls. Add the sliced pork and leek mixture. Garnish generously with sliced basil.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

  • Calories: 382
  • Sugar: 3 g
  • Fat: 21 g
  • Carbohydrates: 14 g
  • Fiber: 2 g
  • Protein: 36 g