This pork tenderloin tastes like a mixture of pizza, garlic bread, herb focaccia, and anything else Italian and full of non-paleo goodness that I occasionally crave. (A moment of silence for pizza, my friends.)
Pork Tenderloin Robusto
Preheat your oven to 350 degrees
1 pork tenderloin
1 sprig fresh rosemary
6 sprigs fresh thyme
1 teaspoon sea salt
1 teaspoon black pepper
3 Tablespoons coconut oil, divided
1/2 an onion, diced
1 teaspoon minced garlic
1 Tablespoon balsamic vinegar
1- 12 ounce can of tomato sauce
1. Rinse the rosemary and thyme and dry them well. Pull the herbs off the stems and chop finely. Mix with the salt and pepper and set aside.
2. Dry off the pork tenderloin with a paper towel. Roll it in the herbs/salt mixture, coating all sides.
3. Get a large sauce pan hot over medium/high heat. Add about 1 1/2 Tablespoons coconut oil and let it get hot. Put the tenderloin in the pan and sear each side for about a minute, using tongs to flip it over.
4. Take the tenderloin out of the pan and put it in on oven safe pan or glass/pyrex casserole dish. Leave the heat on under the sauce pan.
5. Add the other 1 1/2 Tablespoons of coconut oil to the pan and let it get hot.
6. Add the onions to the pan and saute for about 3 minutes or until they start to soften. Add the garlic to the pan and saute with the onions for 2 more minutes.
7. Add the balsamic vinegar to the pan and stir it around until it evaporates. This should only take about 10-20 seconds.
8. Add the tomato sauce to the pan and stir well. When the sauce starts bubbling, pour it over the tenderloin.
9. Put the dish in the oven and cook for about 25 minutes.
10. Let the tenderloin sit for about 10 minutes before you slice it. Pour some of the sauce over the top and serve.