This Whole30 and paleo complaint roast pork tenderloin is a flavorful, complete dinner for a weeknight.
Serves: 4-6 servings
2 pork tenderloins, rinsed and patted dry with paper towels
½ cup unsweetened applesauce
4 tablespoons apple cider vinegar, divided
4 tablespoons whole grain mustard, divided
3 tart apples (Granny Smith or tart pink lady apples), peeled, cored and sliced into 8 sections
1 medium onion, thickly sliced
3 cloves garlic, smashed
4-5 carrots, peeled and cut diagonally into 2-inch chunks
4 tablespoons ghee or olive oil, divided
1 cup unsweetened apple juice or apple cider
3 sprigs fresh rosemary
1.5 teaspoon salt
1 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees Fahrenheit.
In a small bowl, mix together 2 tablespoons of the apple cider vinegar, 2 tablespoons of the mustard and the applesauce. Place the pork tenderloins in a gallon Ziploc bag and pour the applesauce mixture over the pork tenderloins. Seal the Ziploc bag and turn the pork tenderloins over once or twice in your hands to coat them thoroughly in the marinade. Set aside (if making right away) or refrigerate for up to 8 hours.
In a large ovenproof skillet, heat 1 tablespoon ghee (clarified butter) or olive oil (if using) over medium-high heat. Remove pork tenderloins from the bag, using a spatula to brush off the marinade. Season with salt and pepper and sear the pork tenderloins so that they're browned on all sides, 2-3 minutes per side. Remove the pork tenderloins from the pan and place on a plate
Add another tablespoon of ghee or olive oil to the pan and add the onions, garlic, rosemary, garlic and carrots to the pan. Reduce heat to medium and cook for 7-9 minutes until the vegetables are browned. Stir in the sliced apples, then push the vegetable mixture to the sides of the pan. Return the pork tenderloins to the pan and place the pan in the oven to roast.
Roast the pork tenderloins for approximately 25-30 minutes until the meat registers around 145 degrees. Remove the pan from the oven. Arrange the vegetables on a serving platter, discarding the rosemary, and cover loosely with foil to keep warm. Transfer the pork tenderloins to a cutting board and tent loosely with foil to rest.
Meanwhile, put the pan on medium heat on the stove and pour the remaining apple cider vinegar into the pan, making sure to scrape the pan with a spatula to get up any browned bits stuck to the pan. Add the apple juice/cider and remaining mustard and simmer the sauce until it's reduced by half, then swirl in the remaining 2 tablespoons ghee/olive oil.
Slice the pork tenderloins (making sure they've rested at least 10 minutes) into ½-3/4" thick slices. Arrange the pork slices on the platter with the vegetables, then pour the sauce over everything. Serve immediately.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2016/01/whole30-roast-pork-with-apples-and-carrots.html