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Whole30 Pork Tenderloin Recipe

  • Easy 13 Ingredients
  • 50 min Prep 20 min - Cook 30 min
  • Coups 4 Servings

INGREDIENTS

Teriyaki Sauce (Whole30)

  • ½ cup of juice of orange
  • ½ cup of amino of coconut
  • ¼ cup of vinegar (rice)
  • 1 tablespoon of water
  • 1 tablespoon of starch (tapioca)
  • 1 teaspoon of finely grated ginger (fresh)
  • 4 cloves of crushed garlic
  • ¼ flakes of red chili

Pork Tenderloin (Pineapple)

  • 2 tablespoon of melted oil of coconut
  • 1.5 lb sliced tenderloin pork
  • 2 cups of large dice of bell pepper
  • ½ skin of pineapple and the center should be sliced and removed
  • 1 cup of large diced onion

This recipe with very fresh pineapple is made in compliance with sauce teriyaki. For a healthy, lean recipe that is easy enough in order to whip up just for a dinner.

DIRECTIONS

  1. Preheat the oven. Then, heat saucepan on the stove over medium flame. Now add all the ingredients, and whisk them properly to combine.
  2. Bring it to proper boil, and after this just simmer it for approx 5 minutes. In a small sized bowl, combine the starch of tapioca and some water. Now, add this to the boiling sauce and whisk it together.
  3. Reduce flame to very low & simmer for around 4 minutes. Remove the sauce of teriyaki from flame. Set it aside to let it cool.

  1. Place the tenderloin (pork) in baking dish. Slice that pork each ½ inch three-fourth of all the way through. Add a pineapple slice in the each slice of pork.
  2. Add the pepper (bell) & some onion to your dish around pork. Now, spoon all of the sauce of teriyaki over pineapple and pork.
  3. Then, drizzle the oil of coconut over the onions and bell peppers. Place it in an oven & just roast for 16 minutes and thereafter remove from oven. Now, cover it with one foil and just continue cooking for time duration of approx. 20 mins.

TIPS

  • In order to enhance the taste of the dish, make sure that the pork is fresh.
  • You can also substitute oil of coconut with some ghee.

WARNING

Do not allow the dish to get overcooked.

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