My favorite kind of cooking is one that fills the house with warm, yummy smells; lays on the plate like it’s posing at a gourmet food photo shoot; and yet, doesn’t require much energy for me to prepare.

I’m fancy, lazy like that.

This simply pork tenderloin recipe I made up tonight—on day 28 of Whole30 no less, so you KNOW it’s clean—meets all of my criteria.

I served it with acorn squash (cut in half, score in a tic-tac-toe pattern, add ghee and pumpkin pie spice to each half) that baked in a separate dish beside the pork, for the same length of time. Easy.

SIMPLY PORK TENDERLOIN

Prep Time: 5 minutes |Total Time: 45 minutes

Ingredients:

  • 1 lb pork tenderloin (I used Wegman’s, which had two tenderloins in one package)
  • 2T apple cider
  • 2T apple cider vinegar
  • 2T extra virgin olive oil
  • 2T coconut aminos (this makes it Whole30; otherwise, substituting with Worcestershire sauce, liquid aminos, or soy sauce would work.)
  • 2T balsamic
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • Salt & pepper to taste
  • 8 baby or fingerling potatoes, quartered

Directions:

Preheat oven to 375

  1. In a large baking dish, place the tenderloins.
  2. Drizzle 1T of apple cider, ACV, EVOO, balsamic, and coconut aminos on each tenderloin.
  3. Shake 1 tsp of garlic powder and onion powder on each tenderloin.
  4. Add salt and pepper to taste.
  5. Place chopped potatoes wherever there’s space between and around the tenderloins.
  6. Once oven is preheated, roast in oven for 35-40 minutes.
  7. Pork should be lightly pink. Let rest for 5 minutes.
  8. Slice into medallion size pieces and serve.
  9. Optional: add more balsamic before serving.
  10. Enjoy! 

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