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slices of AIP Pork Tenderloin on cutting board
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5 from 1 vote

AIP Pork Tenderloin

This 6-ingredient AIP Pork Tenderloin recipe can be made in just about 30 minutes. The pork is cooked to perfection and is super juicy. This recipe is allergy friendly and suits the Whole30, Autoimmune Protocol and Paleo diets.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: American
Servings: 4
Calories: 169kcal
Author: Beth Chen

Ingredients

  • 1 pound Pork Tenderloin about 2 pounds
  • 1 Garlic clove minced
  • 1/2 teaspoon Salt
  • 1 tablespoon Fresh Rosemary
  • 1/4 teaspoon Ground Black Pepper optional, AIP Reintroduction
  • 1 tablespoon Extra Virgin Olive Oil

Instructions

  • Preheat oven to 350 degrees.
  • Combine the garlic, salt, rosemary and pepper in a small bowl and stir to combine.
  • Rub the rosemary mixture over the pork.
  • Heat oven safe sauté pan over medium high heat. Add the olive oil to the pan and then place the pork in the pan and brown on all sides, about 5 minutes. Place the entire pan into the oven for 20 minutes. Remove the pan from the oven and then let sit for 10 minutes.
  • Remove the pork from the pan and place on a cutting board or serving platter. Serve immediately.

Notes

  • If you would like to use dried rosemary, use 1 teaspoon. Dried rosemary is much more intense than fresh, and you won’t need as much.
  • Make sure to use an oven safe pan.
  • This recipe can easily be doubled as long as your pan is big enough for two pork tenderloins which are typically a few pounds each.

Nutrition

Serving: 1serving | Calories: 169kcal | Carbohydrates: 1g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 350mg | Potassium: 454mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg