Rub a dub dub, let’s spice up some grub! The flavor in this Paleo herb pork tenderloin recipe will knock your socks off!
Layers of Flavor
I’ve heard people say that pork is bland. Clearly, they’re doing it wrong! Or maybe they just haven’t had pork that’s as perfectly prepared as this dish.
I take exception to the bland pork talk, as well as the notion it must always be barbequed. That’s wrong, my friends. There are many, many scrumptious ways to prepare pork.
Take this recipe for example. Without adding sugary barbeque sauce, breadcrumbs, flour, or other non-Paleo foods, I made a pork loin for the ages.
The secret is a magical herb paste. In our processed world of added sugar, added dyes, and mass quantities of preservatives, it’s easy to overlook the tried and true spices of the ages.
The trick is knowing which spices pair well together, and which spices pair well with a particular dish. Pork, for example, goes well with parsley and basil, so I chose them for this dish.
Garlic and nutritional yeast dial up the flavor considerably, as do some lovely roasted pine nuts. Nutritional yeast, by the way, looks like yellow flakes but tastes delightfully cheesy.
Mix all that together with some lemon juice and olive oil, and you’ve got yourself a fancy herb paste!
Picking the Right Pork
While some might say there’s no such thing as the wrong pork, you want your recipe to turn out properly. That requires the right pork for the job.
An unfortunate point of confusion is the difference between pork loin and pork tenderloin. While they sound close, they cook very differently.
Pork loin, which is what you want for this dish, is thicker and slab-like. Boneless pork loin is about five inches wide.
Pork tenderloin is more slender and tube-like. As you can imagine, the mere size difference requires a different cook time.
Pork loin comes from the back, while tenderloin comes from the loin, which begins below the ribs and down to the hip.
Tenderloin is best prepared grilled, roasted, seared, or stir-fried. You need to be careful not to overcook it, however.
Pork loin can be grilled or roasted, but it can also fall victim to becoming overcooked, so be careful. Or just follow a great recipe like this one!
More Pork Dishes for Paleo
Nobody should be limiting themselves to chicken, beef, and steak on Paleo. There are so many awesome pork recipes out there just waiting to be tried.
Whether you’re looking for something saucy like baked ribs or something for snacking, like pork rinds, there are lots of ways to keep your pork consumption Paleo.
To make the herb paste, start by toasting the pine nuts in a hot, dry skillet. Remove the pine nuts from the skillet and add to a mini food processor along with the garlic, fresh basil, fresh parsley, nutritional yeast flakes, and olive oil. Combine to create a smooth paste, scraping down the sides of the bowl to ensure the mixture combines thoroughly. Season with lemon juice and salt, to taste, and set aside.
For the pork, preheat the oven to 410°F (210°C). Season the tenderloin with salt and freshly ground black pepper on all sides.
Add olive oil to the same skillet over medium-high heat. Add the tenderloin to the skillet and sear on all sides until browned. Remove the tenderloin from the heat and allow to cool slightly.
Once cooled, use a palette knife or small silicone spatula to completely cover the tenderloin with the herb paste.
Place the tenderloin into a casserole dish with a well-fitting lid and bake for 12 to 15 minutes until the tenderloin is cooked to your liking.
Remove the tenderloin from the oven and let rest before slicing. If desired, serve with any remaining herb paste.
Notes
All nutritional data are estimated and based on per serving amounts.
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