Spicy Pork and Radish Wrap Recipe

12:45 PM, May 15, 2013   |    comments
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Serves: 4
Preparation Time: 1 hour



2 tsps macadamia nut oil

2 yellow onions (chopped)

3 garlic cloves (sliced thinly)

1 lb pork loin (tenderloin diced)

2 tsps sweet paprika

1 tsp paprika (hot)

cayenne (taste)

2 tbsps tomato paste

1 tbsp truvia

1 tsp dry mustard

1 sprig fresh thyme

2 bay leaves

1/4 cup red lentils (dried)

1 1/2 cups stock (prefer beef)


1 white radish (long), chopped

4 tomatoes, chopped

2 leaves spring onions, chopped





  1. Heat dutch oven and oil. Brown the onion, garlic and pork for 4 minutes, adding both paprikas half way through.
  2. Add the rest of the ingredients, bring up to a boil, reduce to a very low simmer and cover. Season with salt and pepper to taste.
  3. Let it cook for about 20 minutes, stirring occasionally. If you use a tougher cut let it cook until it is falling apart. The lentils should be added the last 20 minutes.
  4. Uncover pot and cook until thick to your liking. It will thicken slightly off the heat, serve with side salad.

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