Go Back
–+ servings
paleo pork tenderloin 12 scaled
Print Recipe
5 from 1 vote

Paleo Pork Tenderloin With Sweet Chimichurri

A simple paleo meal that will wow your guests.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Meals
Cuisine: American
Servings: 6 servings
Calories: 729kcal
Author: Allianna Moximchalk
Cost: $10

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

For the asparagus:

  • 1 bunch asparagus chop off 1 inch from the ends
  • 1 tbsp evoo
  • 1 whole lemon juiced
  • 1 pinch sea salt
  • 1 pinch black pepper omit for aip
  • 6 cloves garlic minced

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.
 

Nutrition

Serving: 1serving | Calories: 729kcal | Carbohydrates: 42g | Protein: 39g | Fat: 47g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 202mg | Potassium: 1473mg | Fiber: 8g | Sugar: 9g | Vitamin A: 23201IU | Vitamin C: 30mg | Calcium: 121mg | Iron: 6mg