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Pig Candy Variation – All Phases

Serving size: 4



  • 2 lbs. pork tenderloins cut into 3/4 inch slices
  • 2 Tbsp Apple Cider Vinegar
  • 2 tsp. of Sucralose, Stevia or Xylotol
  • 1 tsp. Paul Prudhomes Blackened Steak Magic
  • 1/4 tsp. poultry seasoning
  • 1/4 tsp. nutmeg
  • 2 tsp. olive or grape seed oil
  • 1/4 tsp. natural sea salt
  • ½ tsp. Louisiana Brand hot sauce

Directions: Place all of the spice ingredients, vinegar and oil into the zipper seal disposable bag and mix with your hands by massaging the outside of the zipper seal bag.  Add your pork and massage the spice mix into and all over the slices and let sit in the bag. Fire up the grill

and get it good and hot so that the pork will be seared when it is placed on the grill. Sear the first side and when you turn it to sear the second side cut your heat down and cook slow until just done (no pink). You will see why we call it Pig Candy.

 Count: 8 oz. Dinner Protein