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the fennel pork tenderloin laid out on a sheet pan with the cauliflower, grapes, and fennel surrounding it

Sheet Pan Fennel Pork Tenderloin (Paleo, AIP)

Author: Michele Spring
Servings: 4 servings
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
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

For the veggies:

  • 1 head Cauliflower (or 4 cups florets)
  • 1 bulb Fennel
  • 2 cups seedless Grapes
  • 2 tbsp Olive Oil
  • 1/2 tsp Sea Salt
  • 1/2 tsp Garlic Powder (or 1 minced garlic clove)

For the pork tenderloin:

  • 1/3 cup Coconut Sugar (or Maple Sugar or Honey)
  • 2 lb Pork Tenderloin
  • 2 cloves Garlic (minced)
  • 2 tbsp Coconut Aminos (see notes for coconut-free version)
  • 2 tbsp Balsamic Vinegar

Instructions
 

  • 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!

Nutrition

Calories: 502kcalCarbohydrates: 40gProtein: 51gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 147mgSodium: 682mgPotassium: 1727mgFiber: 5gSugar: 24gVitamin A: 133IUVitamin C: 79mgCalcium: 87mgIron: 4mg
Course: Main
Cuisine: American
Diet Gluten Free
Keyword: AIP, Autoimmune Paleo, autoimmune protocol, easy, Paleo, sheet pan meal
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !