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
- 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
Preheat oven to 375
- In a large baking dish, place the tenderloins.
- Drizzle 1T of apple cider, ACV, EVOO, balsamic, and coconut aminos on each tenderloin.
- Shake 1 tsp of garlic powder and onion powder on each tenderloin.
- Add salt and pepper to taste.
- Place chopped potatoes wherever there’s space between and around the tenderloins.
- Once oven is preheated, roast in oven for 35-40 minutes.
- Pork should be lightly pink. Let rest for 5 minutes.
- Slice into medallion size pieces and serve.
- Optional: add more balsamic before serving.