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    Allianna's Kitchen » Recipes » Autoimmune Protocol

    Published: Jun 29, 2021 · Modified: May 16, 2024 by Allianna Moximchalk · This post may contain affiliate links · 5 Comments

    Whole30 Pork Tenderloin With Herb Crust

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    This Whole30 Pork Tenderloin With Herb Crust is a staple in my house. It is crispy on the outside while juicy on the inside and full of flavor. This is something the whole family can eat and it takes less than 15 minutes to make. We like to make this recipe in bulk for get togethers because it is so easy!  

    Whole30 pork tenderloin with herb crust sliced on a white platter and garnished with fresh green basil.

    This pork is not only delicious but also a beautiful centerpiece for your table for any dinner party. The bright center of the juicy pork contrasted with the herb crust makes it just picture perfect while also being delicious. If you like this easy pork recipe, be sure to check out my Easy Blackened Pork Chop and Pork Belly on The Grill recipe too!

    Jump to:
    • Why You Will Love This Recipe
    • Ingredients:
    • Substitutions and Variations:
    • Step By Step Instructions
    • Equipment
    • Recipe FAQ
    • Storage Instructions
    • Other Gluten Free Pork Dishes You Will Love
    • Are you interested in a list of my go to healthy alternatives?
    •  
    • Whole30 Pork Tenderloin With Red Chimichurri Sauce

    Why You Will Love This Recipe

    • This recipe is great to make for a crowd as well as during the week for dinner.
    • This recipe is kid friendly!
    • This recipe is naturally gluten free, dairy free, egg free, soy free, paleo, whole30, refined sugar free, nut free, and grain free.
    • With a few simple exclusions, this recipe can also be autoimmune protocol (AIP) friendly as well.
    • You can prepare this recipe in advance so you just need to heat up and serve.
    • This is a great recipe to use for meal prepping for the week ahead.

    Ingredients:

    Whole30 pork tenderloin with herb crust ingredients in small glass bowls on white surface.
    • 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.

    See the recipe card below for a full list of ingredients and measurements.

    Substitutions and Variations:

    • You can switch up the herb and seasoning combinations for different flavor profiles each time you make this recipe.
    • This recipe can be made autoimmune protocol (AIP) friendly by omitting the paprika and pepper.

    This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

    Step By Step Instructions

    Dried oregano, garlic powder, paprika, black pepper, and onion powder in a glass bowl.
    Preheat the oven to 400 degrees F. 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.
    Two seared herb crusted pork tenderloins in a pan.
    Next, add the pork to the pan for 5 minutes, then flip to the other side and cook for 5 more minutes.
    Two herb crusted pork tenderloin resting in a glass casserole dish.
    Finally, once you sear the pork place the pork tenderloin on a baking sheet or in a casserole dish.
    Juices from pork tenderloin in a pan.
    Once you remove the pork tenderloins and place on a baking sheet, add the bone broth to the sauce pan. On medium heat, scrape the spices and stir. Pour the mixture over the pork and. bake in the oven for 25 minutes or until the internal temperature is 145 degrees F.

    Equipment

    • Non-stick pan
    • Baking sheet
    • Mixing Bowls
    • Spatula
    • Measuring cups and spoons
    • Tongs

    Expert Tips

    • Tip #1: If the pork starts to dry out, you can add more bone broth to the pan and cover with aluminum foil while finishing up baking in the oven.
    • Tip #2: Make sure to thoroughly mix the herbs and seasonings before rubbing onto the pork tenderloin to ensure an even distribution of flavors on the meat.
    • Tip #3: The best way to tell if the meat is fully cooked is with a meat thermometer. Pork tenderloin should be cooked to an internal temperature of 145 degrees F.

    Recipe FAQ

    How do I serve this dish?

    For serving, slice the pork tenderloin and place on a serving platter. You can also add fresh green basil as a garnish for a green accent.

    How many slices does this make?

    A 2 pound pork tenderloin will yield approximately 8-9 slices.

    How can I reheat this?

    I suggest reheating the pork tenderloin in the oven at 350 degrees F with a little bit of the juices or bone broth for 5-10 minutes or until it is warm throughout.

    What Will I Serve This With?

    I enjoy pairing this with different variations of my other side dish recipes. For Father’s Day, I paired it with my vegan sweet potato mash, lemon garlic asparagus, and red pepper chimichurri.

    Whole30 pork tenderloin sliced on a platter with fresh green basil as a garnish on a white surface.

    Storage Instructions

    • This recipe can last up to 5 days in the refrigerator in an air tight container. I suggest slicing the pork tenderloin prior to storing.

    Other Gluten Free Pork Dishes You Will Love

    • close up photo of ginger apple pork in a bowl
      Apple Ginger Pulled Pork
    • close up photo of pork belly in a bowl
      Air Fryer Pork Belly
    • blackened pork on a plate with lemons and mashed potatoes
      Blackened Pork Chops
    • pulled pork in a bowl with green onions and sesame seeds on top
      Sticky Honey Ginger Pulled Pork (Paleo)

    Are you interested in a list of my go to healthy alternatives?

    Download your FREE guide below

    download here

     

    whole30 pork tenderloin 12 scaled

    Whole30 Pork Tenderloin With Red Chimichurri Sauce

    Course Dinner, Main Course, Meals
    Cuisine American
    Prep Time 15 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 45 minutes minutes
    Servings 4 servings
    Author Allianna Moximchalk
    370kcal
    Cost $10
    Print Recipe Pin Recipe

    Equipment

    • non-stick pan
    • baking sheet

    Ingredients

    For the pork tenderloin:

    • 2 pounds pork tenderloin (2) 1 pound pieces works too! Butcher Box has the best. If you use my link, you can get free bacon for life.
    • 1/4 cup dried oregano
    • 1 tbsp garlic powder
    • 2 tbsp Paprika omit for AIP
    • 1 tbsp pepper omit for AIP
    • 2 tbsp onion powder
    • 1 cup bone broth
    • 2 tbsp ghee

    Instructions

    For the pork:

    • Preheat the oven to 400 degrees F. 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 scrape 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 degrees F.

    Notes

    Storage: This recipe can last in the refrigerator for 5 days in an air tight glass container.  I suggest slicing the meat prior to storing.
    Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 4 half pound servings.
    Serving: This recipe should yield approximately 4 servings.
    This pork tenderloin is crispy on the outside and juicy on the inside..
    Serving: 0.5pounds | Calories: 370kcal | Carbohydrates: 5g | Protein: 50g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 145mg | Potassium: 979mg | Fiber: 1g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 3mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    More Healthy Autoimmune Protocol Recipes

    • Vegan sweet potato mash in a bowl with fresh green herbs and a gold spoon.
      Vegan Sweet Potato Mash
    • Vegan fruit dip on a plate with apple slices.
      Vegan Fruit Dip
    • Roasted cauliflower and carrots on a brown plate with fresh parsley on top.
      Roasted Carrots and Cauliflower
    • Gingerbread cocktail in a brown glass with bells on top and a gingerbread man standing next to the cup.
      Gingerbread Cocktail

    Reader Interactions

    Comments

    1. Lori says

      February 14, 2022 at 1:31 pm

      5 stars
      This is so flavorful and delicious! We love this pork

      Reply
      • Allianna Moximchalk says

        February 14, 2022 at 1:46 pm

        Glad you love it!

        Reply
    2. Helen says

      January 09, 2022 at 3:59 am

      5 stars
      Pork Tenderloin was fantastic! It is a definite save!

      Reply
      • Allianna Moximchalk says

        January 09, 2022 at 9:10 pm

        I am so glad you liked it! Thank you for making!

        Reply
    3. Denise says

      August 27, 2021 at 3:49 pm

      5 stars
      Absolutely amazing! I seasoned up the pork loins and put in the fridge for a couple hours before I cooked it. Excellent recipe loved it! Your recipes are delicious!

      Reply
    5 from 3 votes

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