Cooking Equipment: 2 burner Coleman Propane Stove with nonstick pot and pan.
Turn stove on medium. Heat large pot with base of pan coated in 1/4 cup olive oil.
When oil is hot add chopped sweet potato to, stir until potatoes are covered in oil
Season potatoes with 1 tsp salt and 1 tsp pepper
Stir potatoes every 5 minutes. When potatoes start to soften, add chopped purple cabbage, 1 tbsp olive oil, 1 tsp salt, 1 tsp pepper. Continue to stir every 5 minutes until cooked. Turn stove on low when potatoes and cabbage are cooked.
Heat skillet and coat the bottom of the skillet with 1 inch olive oil.
When oil is hot place pork in skillet, add pinch salt and pepper to each pork loin. Place 1 tbsp garlic over each pork loin.
Cook pork on high heat to achieve a sear on each side, then turn skillet to low heat and let cook until inside of each loin is cooked through.
Chop onion. Slice tomatoes, apples, nectarine.
Run zucchini through a spiral vegetable cutter, to create zucchini pasta. If you don't have spiral vegetable cutter, use a knife to chop zucchini pasta into thin rounds.
Serve zucchini in a bowl, with onion, tomatoes, apples and nectarine. Top with coconut amino dressing.