A fabulous sheet pan recipe you'll want to make over and over, this pork tenderloin is surrounded by cauliflower, fennel, and grapes, with a delicious balsamic sugar glaze! Paleo and AIP
Preheat the oven to 425 F. Line a sheet pan with parchment paper.
Cut the leaves off of the cauliflower and then cut into florets (if not already done so). Trim the stems off of the fennel and then cut the bulb in quarters. Remove any wilted outer layers and then slice the fennel quarters crosswise into 1/2 inch wide slices. Put the cauliflower, fennel slices, and grapes on the sheet pan. Drizzle with the oil, salt, and garlic powder and toss to coat. Make a space in the middle to put the pork tenderloin.
Pat the tenderloin dry with a paper towel. Whisk together coconut sugar, garlic, coconut aminos, and balsamic vinegar. Pour over pork tenderloin, then turn the tenderloin over a couple of times to make sure all sides are coated. Place in the middle of the baking sheet.
Bake in the oven for 20-25 minutes, using tongs to turn the pork over halfway through. Let the pork rest for 5 minutes before slicing and serving with a big scoop of the veggies and the sauces from the pan!
Notes
To make coconut-free: Either replace the coconut aminos with chicken or beef broth and a pinch of salt or you could also make your own coconut-free coconut aminos using this recipe by Mel Joulwan. I recommend making a batch of this and freezing it in an ice cube tray, giving you approx 2 tbs of "coconut aminos/soy sauce" per ice cube to use whenever you need it!