marinated pork tenderloin w/ roasted veggies (paleo, whole30)

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marinated pork tenderloin w/ roasted veggies (paleo, Whole30)

Makes 5-6 servings

Ingredients:

  • 2 pork tenderloins (~1 lb each)

  • 1/2 cup avocado or extra virgin olive oil

  • Heaping 1/2 cup coconut aminos

  • 2 tbsp dry mustard

  • Salt + pepper, to taste

  • 2 tbsp parsley, finely chopped (plus extra for topping at the end)

  • 2 cloves garlic, minced

  • 1/4 cup lemon juice

  • 1 butternut squash, diced into 1-in pieces

  • 2 cups brussels sprouts, halved (quartered if on the large side)

  • 1 small red onion, diced into 1-in chunks

  • 3 tbsp avocado oil, divided

  • 1/2 tbsp garlic powder

  • Salt + pepper, to taste

  • Parmesan, for topping (optional – I used dairy free parmesan)

Instructions:

  1. Combine oil, coconut aminos, mustard, salt, pepper, parsley, garlic, and lemon juice in a medium bowl and whisk together.

  2. Place tenderloin in a large plastic bag or marinating container, and pour the marinade over them. Seal the bag or container and shake until everything is incorporated. Place in the refrigerator for 2-4 hours or overnight.

  3. Preheat oven to 400°F. Place all the veggies in a large bowl with 2 tbsp of the avocado oil, garlic, salt and pepper. Transfer to a baking sheet sprayed with cooking spray or lined with parchment paper.

  4. Place a large oven-safe skillet (I use a cast iron) on medium-high heat. Once hot, add last tbsp of olive oil.  Once oil is hot, sear the pork tenderloins on all sides – should take about 5 minutes.

  5. Once all sides of the pork are seared, place skillet in the oven on the middle rack and place veggies on the bottom rack. Roast for about 12-14 minutes, flipping the pork halfway through. Stir the veggies at the same time that you flip the pork.

  6. Remove the pork from oven, place on a cutting board and let rest for about 5-10 minutes.

  7. By the time the pork is done resting, the veggies should be done. You’ll know they’re done if they are soft when poked with a fork. Remove them from the oven.

  8. Slice the pork tenderloin into 1/2-inch thick slices. Place 4-5 slices on each plate with some of the roasted veggies. Top with parmesan and extra parsley, and enjoy!