For our New Year’s Day good luck meal I roasted the most delicious (and whole30 compliant) pork tenderloin. It was so good the kids went back for seconds! If you’ve got a pork tenderloin in the freezer and are looking for a recipe for it, I highly recommend this one!
- 2 lbs boneless pork tenderloin
- 1/2 cup extra virgin olive oil
- 6 tbsp coconut aminos (or balsamic vinegar if not doing W30)
- 2 tbsp pure honey
- 1 tbsp garlic, minced
- 1/2 cup sweet onion, finely diced
- 1/4 cup fresh rosemary leaves, minced
- 2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 lbs baby potatoes, cut into bite size pieces
- 1 lb baby carrots
- In a large bowl or salad dressing shaker, whisk or shake together olive oil, coconut aminos, honey, garlic, onion, rosemary, salt & pepper. Divide marinade by reserving 1/3 cup in a separate bowl. Pour remaining marinade in a large Ziploc bag or Tupperware container and add pork tenderloin. Marinade for several hours (or overnight for best flavor).
- Preheat oven to 350 degrees. Place the pork tenderloin on a baking dish but DO NOT discard the marinade. Toss the potatoes and carrots in the leftover marinade then place the veggies evenly around the pork tenderloin.
- Drizzle the pork tenderloin and veggies with reserved 1/3 cup marinade.
- Roast in oven for 45-50 minutes or until pork reaches internal temperature of 145F. f pork is done before veggies, carefully use tongs to transfer pork to a platter and keep warm at room temp for at least 5 to 10 minutes – do not slice or cut into it (pork’s temp will continue to rise during resting at room temp.) If potatoes/carrots need to cook longer, bump up the oven temp to 425F and continue roasting veggies until nicely browned and tender – check often for doneness.
- Once ready to serve, slice pork and drizzle with any pan sauces that remain. Serve with potatoes and carrots.