This paleo pork tenderloin makes for a great family meal. The crispy pork tenderloin combined with the creamy sweet potato mash, sweet red pepper chimichurri and asparagus is to die for. This Whole30 pork tenderloin meal is the perfect family meal that does not break the bank.
This recipe was inspired by a dish we had on our honeymoon. I loved the combination of the sweet chimichurri sauce with the pork and sweet potatoes. It was so delicious!
Ingredients:
For the paleo pork tenderloin:
- Pork tenderloin- I like to get mine from Butcher Box. Every month they send me a monthly supply of all of my meats and seafood that are all sustainably sourced. They ship them frozen and I thaw out whatever I need the night before making what I need to make. If you use my link here, you can get free bacon for life!
- Bone broth-You can either use homemade or store bought. For homemade, I love this recipe! For store bought, I love this brand.
- Paprika-To add a nice kick.
- Oregano & parsley- To add flavor.
- Garlic & onion powder-For even more flavor.
- Salt & pepper-To taste.
- Ghee-My go to fat for pan searing the tenderloin. You can use avocado oil if you do not tolerate ghee. The important part here is that you use a high smoke point oil.
For the sweet chimichurri:
- Olive oil-This is my go to base fat oil for this recipe. You can use avocado oil but it may impact the flavor profile.
- Fresh parsley and cilantro-Adds so much flavor! If you are one of those people who thinks cilantro tastes like soup, then double up on the fresh parsley.
- Fresh garlic-Adds so much flavor.
- Red pepper flakes-Totally optional but adds a nice kick.
- Yellow onion-Adds a nice sweet touch.
- Red pepper-Adds a nice sweet touch with the yellow onion.
- Apple cider vinegar-Adds a bit of a tangy flavor.
- Sweet potatoes-I like to get mine from Trader Joe’s but any kind will work. The bigger the sweet potato, the easier it is to peel it. You will want the sweet potatoes washed and peeled prior to cooking. This will make the sweet potato mash smoother. I like to use this peeler set.
- Ghee or olive oil-If you are vegan I suggest olive oil but if you tolerate ghee I love that too! This gets the mash nice and smooth.
- Coconut milk-helps with the smoothness of the mash. You can use any other kind of dairy free milk. Note, if you are doing the autoimmune protocol, be sure to use a coconut milk brand that does not have any additives. I like using Trader’s Joe’s brand.
For the lemon garlic asparagus:
- Asparagus-Chop off the wooden ends, about 1 inch from the bottom.
- Lemon-To taste.
- Olive oil-My go to fat for adding flavor to dishes.
Instructions:
For the paleo pork tenderloin:
- Preheat the oven to 400. On the stovetop, add the ghee to a non-stick pan and bring to medium-high heat. Allow the pan to get really hot.
- While the pan is getting hot, mix all of the spices together and rub overtop on the pork tenderloin.
- Now, add the pork to the pan for 5 minutes, then flip to the other side and cook for 5 more minutes.
- Finally, once you sear the pork, place the pork tenderloin in the oven for 25 minutes or until the internal temp is 145 degrees F.
For the sweet potato mash:
- Fill a large pot with water and add the sweet potato coins to the pot. Bring to a boil and cook for 20-30 minutes or until the sweet potatoes are smooth throughout.
- Once the potatoes are cooked, drain the water from the pot and add the fat and coconut milk to a bowl and blend until smooth with a hand held mixer.
For the sweet chimichurri:
- Place all ingredients in the food processor and blend until smooth!
For the asparagus-
- This recipe is super simple! First, preheat the oven to 400 and cut off the wooden (ugly) side of the asparagus.
- Next, place the asparagus and other ingredients in a large bowl and mix throughout.
- Lastly, lay the asparagus down on a baking sheet in a single layer and bake for about 10 minutes.
- Flip the asparagus at the 5 minute mark with tongs.
Are there any substitutions?
- Of course!
- Asparagus-You could substitute broccoli.
- For the sweet potatoes-You could substitute whole30 mashed potatoes.
- For the chimichurri- If you want something with a kick, try this Argentinean chimichurri.
If you like this meal, you will LOVE:
If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
Paleo Pork Tenderloin With Sweet Chimichurri
Servings 6 servings
729kcal
Cost $10
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Equipment
- Tall pot for sweet potatoes
- Food processor
Ingredients
For the pan seared pork:
- 2 pounds pork tenderloin I love butcher box. Use my link from butcher box to get free bacon for life with your order
- 1/2 cup dried oregano
- 1 tbsp garlic powder
- 2 tbsp paprika SKIP FOR AIP
- 1 tbsp pepper SKIP FOR AIP
- 2 tbsp onion powder
- 1 cup bone broth
- 2 tbsp ghee
For the sweet potato mash:
- 2 pounds sweet potatoes peeled
- 1/2 cup coconut milk
- 1 tbsp ghee
For the chimichurri:
- 1 whole red pepper chopped, OMIT FOR AIP
- 1 cup fresh cilantro
- 1 cup fresh parsley
- 6 cloves garlic
- 3/4 cup olive oil use 1/2 if you are omitting the pepper
- 1/2 cup yellow onion diced
- 1/2 tsp red pepper flakes omit for AIP
Instructions
For the pork tenderloin:
- Preheat the oven to 400. Add a non-stick pan on the stove on medium to high heat. Let the pan get real hot. Add the ghee. While the pan is getting hot, mix the spices and rub on the pork all over. Add the pork to the pan and cook for 5 minutes, then flip to another side and cook for another 5 minutes. Remove the pork from the pan and add to a baking sheet. Dump the bone broth in the pan on medium heat and scape the spices, pour the mixture over the pork and bake in the oven for 25 minutes or until there is an internal temp of 145.
Sweet potato mash:
- Chop up sweet potatoes into 1/2 inch round coins and add to a large pot. Fill the pot 3/4 way with water and bring to a boil. Cook for 20-30 minutes or until the potatoes are soft. Once the time is up, add the sweet potatoes, oil, and coconut milk to a large bowl and blend with a handheld hand mixer until smooth.
For the chimichurri:
- Place all ingredients in a high speed food processor and blend until smooth.
For the asparagus:
- Preheat your oven to 400. Cut off the bottoms (ugly end) of the asparagus, about 1 inch up. Add the asparagus and other ingredients to a bowl and mix the asparagus up allowing it to become evenly coated with the EVOO, garlic, lemon, sea salt, and pepper. Move the asparagus to a baking sheet and line up without over lapping on a baking sheet. Bake for 10 minutes. Flip the asparagus at the 5 minute mark with tongs, cook for remaining 5 minutes. See instructions above for blanching and grilling.
To serve:
- Slice up the pork tenderloin and serve with a scoop of sweet potatoes, asparagus and a dash of chimichurri sauce.
- If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
Notes
If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
A simple paleo meal that will wow your guests.
Nutrition Facts
Paleo Pork Tenderloin With Sweet Chimichurri
Amount Per Serving (1 serving)
Calories 729
Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 26g
Cholesterol 117mg39%
Sodium 202mg9%
Potassium 1473mg42%
Carbohydrates 42g14%
Fiber 8g33%
Sugar 9g10%
Protein 39g78%
Vitamin A 23201IU464%
Vitamin C 30mg36%
Calcium 121mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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