This paleo Pork Tenderloin takes just 30 minutes from start to finish and is perfect for weeknight dinners! Cooked all in one pan with a Whole30 friendly teriyaki sauce that’s kid approved and goes perfectly with cauliflower rice or your favorite veggie side dish…
Ingredients [ For 8 to 9 people ] [ Preparation time : 12 minute – Cooking time : 25 minutes ]
- 1/2 tbsp brown mustard {Whole30 compliant}
- 1/4 cup coconut aminos
- 2 tbsp balsamic vinegar
- 2 cloves garlic minced
- 1-inch fresh ginger finely grated
- 1 Tbsp date paste* or pure maple syrup
- pinch cayenne pepper optional
- 3 Tbsp light flavored oil – light olive or avocado oil are best divided – 2 tbsp of Sauce and 1 for browning
- Thinly sliced scallions for garnish
- 2 pork tenderloins About 2 1/2 lbs total
- Sea salt for tenderloins
Preparation Method
- Prepare the sauce first by whisking all ingredients together in a bowl, set aside.
- Heat a large, well seasoned, cast iron skillet over medium-high heat and preheat your oven to 400 degrees F.
- Trim excess fat and silver skin from tenderloins before beginning.
- Sprinkle tenderloins with sea salt, then coat in sauce, shaking off excess.
- Add 1 Tbsp oil to skillet and brown tenderloins all over, turning 2-3 times.
- Turn off heat, then cover tenderloins with remaining sauce and roast in the preheated oven until done – about 15-20 mins depending on the thickness of your tenderloins, until internal temperature reaches 155 degrees.
- Brush sauce and pan juices all over tenderloins and sprinkle with sliced scallions.
- Allow the meat to rest for 3-5 minutes before slicing and serving
Enjoy it!!
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