Pork tenderloin can be an incredibly versatile meat. It's lean, can be cooked a variety of ways and can adapt to all kinds of seasonings depending on you mood or the season. I'm slowly updating my old recipes to make them Paleo friendly and this Pork Tenderloin recipe was past due. If you struggle with most of your meals being too far on the savory side this should add a enough sweetness to make your palette smile.
Prep time: 1
- 1 (1- to 1-1/2-pound) Pork Tenderloin
- 1 teaspoon Sea Salt, add more to your taste
- 1/2 teaspoon dried Oregano
- 1/4 teaspoon coarsely ground Black Pepper, add more to your taste
- 1/4 teaspoon dried Thyme
- 2 tablespoons Olive Oil
- 1 Apple (I used a Fuji) sliced thick
- 1 ripe but firm medium Pear, halved, cored, and thickly sliced
- Preheat oven to 450ºF.
- I usually quickly rinse any packaged meat in cold water and pat dry so I started here - feel free to do any extra trimming of fat here to if so inclined.
- Add the spices together in a bowl and mix together to form the dry rub. Set aside.
- I added the Pork Tenderloin to a suitable pyrex dish that I would be baking in and coated pork with at least 1 tablespoon of the Olive Oil.
- I then coated the meat with the Dry Rub and made sure to use my hands to work it in until it was fully covered.
- I've been using our Bialetti Ceramic Saute Pan a lot lately and we always have some bacon grease to fry in so I put about a tablespoon of that (in lieu of the remaining 1 tablespoon Olive Oil) and heated the skillet to a low-medium heat.
- Brown all sides and ends of the tenderloin to help trap in the juices when baking. This will take about 15 Min.
- Remove the tenderloin and put it in your pyrex or glass bakeware - set aside for a moment.
- Add Apple & Pear slices to the skillet and give them a quick toss just to coat with all the flavoring in the pan - not to cook them.
- Add the coated Apple & Pears to the tenderloin and place in the oven on the center rack, uncovered.
- Cook until the tenderloin is deep brown and the internal temperature is ~150ºF (though I usually go a bit over.) This should take about 15 minutes.
- Remove tenderloin from the pan and let rest 5 minutes on a clean cutting board or serving plate.
- Slice them about 3/4 inch thick and plate with the Pear & Apples.
- Serve with your favorite main course.
Paleo Pork Tenderloin Recipe Variations
I didn't get fancy here - just grabbed a couple of pears & apples from the fruit dish, feel free to pick just one of the fruits or add figs in any combination if you like. Also, if you have an oven safe skillet you can save some cleaning by taking it straight from searing to baking. I added a little more salt just before serving, but feel free to adjust your seasonings to your mood or the season.
Make It a Meal
I served this paleo pork tenderloin with my Pressure Cooker Green Beans & Onions side dish, just to mention one option.