This roast pork tenderloin recipe is the answer to your cold nights. It’s Paleo, Whole30, gluten-free, and dairy-free and the perfect warming fall or winter main dish.
- 2 Pork Tenderloins (about 1.5 lbs in total)
- 2 tbs Dijon Mustard
- 1 tbs Ground Fennel*
- 1 tsp Sea Salt
- 1/4 tsp Pepper
- 2 tbs Olive Oil (or other cooking oil)
- Preheat the oven to 375 F. Mix together the dijon mustard, ground fennel seed, salt, and pepper to make a paste. Rub all of the tenderloins.
- Heat an oven safe pan over medium heat and then add the oil. Add the pork tenderloins and sear on all sides, about 2 min per side.
- Put the pan in the oven and roast for 30-40 minutes, or until a meat thermometer say the internal temperature is 145 F. (I’d check it at 20 minutes though because oven temps vary so much and you do not want to overcook this).
* Ground fennel seed might be hard to find, so just grind up your own using whole fennel seeds which are easy to find. I use a coffee grinder to do this, but you could use a mortar and pestle, a small food processor, or even the back of a spoon in a bowl. It doesn’t have to a be super fine grind.
Keywords: paleo, gluten free, dairy free, whole30, roast, oven, dinner, easy, winter, fall