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Primavera Pork Tenderloin

Primavera Pork Tenderloin

Primavera Pork TenderloinPork! It’s what’s for dinner at The Paleo Diet. With so many cuts to choose from, the tenderloin is one of our favorites. This dish offers a nutritional power surge with the addition of veggies snuggled up alongside the meat during the cooking process. Pair it with a side of fresh pineapple for a perfect Paleo meal. 

  • Author: Lorrie Cordain
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 1x
  • Category: Pork
  • Cuisine: American
Scale

Ingredients

  • 2 – pork tenderloins, 1 ½ to 2 lbs. each
  • 10 asparagus spears, ends snapped off
  • ½ yellow pepper, cut into strips
  • ½ small zucchini, cut into rounds then each round cut in half
  • 1 tomato, thinly sliced

For the Seasoning:

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons each: minced fresh oregano and thyme (or 1 teaspoon each dried)

Instructions

  • Preheat oven to 420 degrees Fahrenheit. Line a large baking sheet with parchment paper.
  • Place pork on the baking sheet and make cuts every 2 inches along the width of the tenderloins, being careful not to cut all the way through.
  • Fill the cuts with the veggies, alternating pepper, and zucchini.
  • In a small bowl, mix together all the seasoning ingredients. Pour this over the pork.
  • Place the tenderloins in the oven and roast for 25 minutes. Meat thermometer should read 145 degrees. Remove pork from oven and let rest for 5 minutes before cutting it into slices to serve.

***There may be some extra veggies on hand after stuffing the pork. Tossed in a small amount of olive oil and roasted beside the pork makes a great addition to the recipe.

Notes

For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy 

Primavera Pork Tenderloin

Primavera Pork Tenderloin

Keywords: Tenderloin, Paleo Pork, fresh veggies

One dish meals, served up in bowls, are a frequent go-to for those following The Paleo Diet® lifestyle.  Avoid the salt and other non-Paleo additives by preparing this version right at home.  And if you need to save time on the prep, you can find fresh, spiralized veggies in the produce section of most local grocers.  This delicious dish has everything and is packed with protein, veggies, and nutrients. Not to mention the savory sauce will have you coming back for more.

 

Ingredients:

  • 2 sweet potatoes, spiralized
  • 3 large carrots, spiralized
  • 1 onion, peeled and spiralized
  • 2 tbsp avocado oil
  • 1.5 lbs ground pork, cut into bite sized pieces
  • 3 green onions, diced
  • Black pepper to taste (approx 1tsp)

 

For the sauce:

  • 3 tbsp no sodium (or low sodium) beef stock
  • 1 tbsp apple cider vinegar
  • 1 tbsp avocado or olive oil
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp red pepper flakes

 

Instructions:

Preheat oven to 400° Fahrenheit. Line 1 large or 2 medium sheet pans with parchment paper.

Spiralize and combine the sweet potatoes, carrots and onion . Toss with avocado oil and black pepper.  Place in sheet pans and arrange so they are evenly spread out. Arrange pork pieces evenly throughout the vegetables.

Place pans in oven and roast for a total of 35 to 45 minutes. Stir every 10-15 minutes to ensure that the veggies cook evenly. The veggie noodles are done when they are tender and have a somewhat crispy appearance. Watch them closely while cooking to avoid burning.

While the pork and noodles are cooking, prepare the sauce by placing all sauce ingredients into a bowl or jar and whisking well. Once the vegetables and pork are done, remove from the oven and distribute diced green onions evenly over entire pan. Spoon desired amount of sauce over the noodles and pork and gently mix to coat evenly.

Serves 4

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