Get the Recipe: Whole30 Pork Tenderloin
This Whole30 Pork Tenderloin is so tender and flavorful! The easy teriyaki marinade keeps this tenderloin super moist and full of flavor. This is a great 30 minute Whole30 dinner that the whole family will love!
Ingredients
- 1 ½ pound pork tenderloin
- ½ tsp sea salt
- ½ tsp ground pepper
- 1 tbsp olive oil
- ½ cup coconut aminos
- 1 tsp minced garlic
- 1 tsp ground ginger
- green onions, to garnish
Instructions
- First, preheat oven to 375 degrees Fahrenheit.
- Pat pork tenderloin dry with paper towels. Sprinkle all over with sea salt and pepper.
- Add olive oil to a cast iron skillet over medium heat. Once oil is hot, place pork in pan. Cut pork in half if it is too long to fit in the skillet.
- Sear for 2 minutes on each side.
- Then, turn off heat.
- In a small bowl, mix together coconut aminos, minced garlic and ginger.
- Pour this mixture over pork.
- Then, bake in the oven for 18 to 20 minutes or until internal temperature reaches at least 145 degrees Fahrenheit.
- Once done cooking, remove skillet from oven. Allow pork to sit in the skillet untouched for 5 minutes to retain its juices.
- Then, slice and serve. Baste with sauce if desired and garnish with green onions.
Notes
- If pork tenderloin is too long to fit in the skillet, slice in half.
- Butter, ghee, or avocado oil can replace the olive oil.
- Cook pork until internal temperature reaches at least 145 degrees Fahrenheit.
- After it's done cooking, allow pork to sit in skillet for 5 minutes to retain its juices.
- Store leftovers in the fridge for up to 3 days.
- To reheat, place pork and sauce in an oven safe dish and heat until warmed.
Calories: 268kcal, Carbohydrates: 7g, Protein: 35g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 1058mg, Potassium: 682mg, Fiber: 1g, Sugar: 1g, Vitamin A: 5IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 2mg