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Winter Bowl (Paleo, Whole30, AIP)

Servings: 4 servings
A delicious, comforting whole meal of kale, roasted sweet potatoes, pomegranate, and warm pork tenderloin, this bowl is sure to become a favorite. Paleo, Whole30, and AIP
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins

Ingredients
  

For the Roasted Sweet Potatoes and Fennel:

  • 3 Medium/Large Sweet Potatoes
  • 1 bulb Fennel
  • 1 tsp Sea Salt
  • 1 tbsp Avocado Oil, Olive Oil, Coconut Oil (or melted Lard)

For the pork tenderloins:

  • 2 12 oz Pork Tenderloins
  • 1 tsp Sea Salt
  • 1 tsp dried Thyme
  • 1 tsp dried Sage
  • 3 tbsp Olive Oil (divided)

For the Sauce:

  • 1/4 cup Olive Oil
  • 2 tbsp Balsamic Vinegar
  • 1/2 tsp Cinnamon
  • 1 pinch Sea Salt

To complete the bowl:

  • 4 cups Kale (approx 2 bunches)
  • 1/2 cup Pomegranate Arils

Instructions
 

  • Preheat the oven to 450 F. Line a baking sheet with parchment paper. Make sure there are 2 racks in the oven – one for the sweet potatoes and one for the pork.
  • Peel and dice the sweet potatoes into 1/2-inch pieces. Then dice the bulb of fennel (not the leafy fronds). Toss the sweet potatoes and fennel together with the sea salt and oil, then spread out on the baking sheet. Roast in the oven on the bottom of the 2 racks for 30-35 minutes or until tender.
  • Meanwhile, pat the tenderloins dry with a paper towel. In a small bowl, mix together the salt, thyme, sage, and 2 tbsp olive oil into a paste. Rub the paste over the tenderloins.
  • Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Once hot, brown the tenderloins on all sides, about 10 minutes. Transfer the skillet to the upper rack in the oven and roast for 10 minutes or until an instant-read thermometer reads 145 F. (Sometimes bigger tenderloins will take longer)
  • While the pork is in the oven, whisk together the ingredients for the sauce and set aside.
  • Remove the tough stems from the kale and then chop into small pieces. Remove the pomegranate arils from the pomegranates if you purchased a pomegranate and not just the seeds.
  • Once you've removed the pork from the oven, let it rest for 5 minutes, then slice it into 1/2-inch slices.
  • Divide the kale and sweet potatoes between the plates. Then add several slices of pork to each plate. Sprinkle the pomegranate arils over the kale and then drizzle with the sauce. Enjoy!
Course: Dinner, Main Course
Cuisine: American
Diet Gluten Free
Keyword: AIP, Autoimmune Paleo, bowl, full meal, Paleo, Whole30
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !