Ingredients

• 1/2 tsp(s) Real Salt
• 2 cup(s) cauliflower, chopped
• 2 Tbsp(s) virgin coconut oil
• 1/2 tsp(s) fresh ground pepper, to taste
• 1/4 tsp(s) cinnamon
• 1/2 cup(s) organic chicken stock
• 1/2 tsp(s) ground cumin
• 1/2 tsp(s) ground cloves
• 1/2 tsp(s) coriander seed
• 12 ounce(s) pastured pork tenderloin, 1/2 inch slices
• 12 medium(s) Castelvetrano olives, sliced

• 1/2 tsp(s) Real Salt
• 200 g cauliflower, chopped
• 28 g virgin coconut oil
• 1 g fresh ground pepper, to taste
• 0.75 g cinnamon
• 120 g organic chicken stock
• 1.05 g ground cumin
• 1 g ground cloves
• 1 g coriander seed
• 336 g pastured pork tenderloin, 1/2 inch slices
• 36 g Castelvetrano olives, sliced