Print
Leave No Trace car camp paleo meal

Healthy Paleo Car Camping

Cooking Equipment:  2 burner Coleman Propane Stove with nonstick pot and pan.

Course Main Dish
Cuisine Firepit/BBQ, Propane Stove, Stoveless
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 4 People

Ingredients

Pork

  • 4 Pork Tenderloins
  • 4 tbsp Garlic chopped
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1/4 cup Olive Oil

Sweet Potatoes

  • 1 Sweet Potato chopped
  • 1/2 Purple Cabbage chopped
  • 1/4 cup Olive Oil
  • 2 tbsp Garlic chopped
  • 1 tsp Salt
  • 1 tsp Pepper

Zucchini Salad

  • 1 Zucchini Spiral Cut
  • 10 Cherry Tomatoes Sliced
  • 1 Apple Sliced
  • 1 Nectarine Sliced
  • 1/2 Onion Chopped
  • to taste Coconut Amino Dressing

Instructions

Potatoes and Purple Cabbage

  1. Turn stove on medium. Heat large pot with base of pan coated in 1/4 cup olive oil. 

  2. When oil is hot add chopped sweet potato to, stir until potatoes are covered in oil

  3. Season potatoes with 1 tsp salt and 1 tsp pepper 

  4. 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.

  5. Heat skillet and coat the bottom of the skillet with 1 inch olive oil.

  6. 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.

  7. 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.

  8. Remove from heat when meat is cooked, serve with potatoes and cabbage.

Zucchini Salad

  1. While meat and potatoes are cooking, prep salad.
  2. Chop onion. Slice tomatoes, apples, nectarine.

  3. 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.

  4. Serve zucchini in a bowl, with onion, tomatoes, apples and nectarine. Top with coconut amino dressing.