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Easy Whole30 Pork Tenderloin over Spiced Apples & Onions
Whole30 | Paleo | Low Carb

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Easy Whole30 Pork Tenderloin over Spiced Apples & Onions

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Adjust Servings:
2 pork tenderloins tenderloins generally come 2 per package -or- use a 2-3lb pork loin
3 T divided olive oil sub avocado oil
1 t himalayan sea salt sub any salt
1 t peppercorn medley
1 T ground sage
1 T garlic
2 springs (optional) fresh sage
1.5 cup low sodium chicken broth sub homemade or bone broth
1 1/2 T cinnamon or to taste
1 T pumpkin pie spice sub nutmeg and all spice
3 honey crisp apples sub fuji or gala
2 red onions sub vidalia onions
1 heaping T horseradish mustard

    Seared to perfection and finished off in the oven, this savory and sweet meal is wildly kid-friendly, healthy, and requested on the regular.

    • 45
    • Serves 5
    • Easy




    Pork Tenderloin w/Spiced Apples & Onions – a classic just got a major rebirth!

    This is hands down my family’s favorite recipe. Why? Because none of us were a fan of dry chewy pork chops or pork loin. But this pork tenderloin is so moist and juicy, you won’t believe your tastebuds! It has a few steps, but once you get in a rhythm, it will be one of your go-to jams for an amazing weeknight dinner OR slow down the pace on a Sunday evening, cooking away with a big glass of wine.  Just sayin’…

    Options & Substitutions

    The MEAT: Tenderloin is the best way to go. Why?  It’s called TENDERloin for a reason. If you want to adapt this recipe to pork chops, I recommend you cook the apples and onions in one skillet and the pork chops in another skillet. The oven will dry out pork chops if they aren’t incredible thick.


    • Pumpkin Pie Spice – I know it isn’t Fall but folks, don’t be throwin’ the baby out with the bathwater! This blend comes in handy all year long in savory dishes like this one to sprinkling your favorite bread recipes. I love reaching for it versus lugging out the 5 spices it’s composed of (ginger, nutmeg, cinnamon, allspice, and clove).
    • A BIG HOWEVER HERE – If all you have is cinnamon or one of the other spices – USE IT! It will turn out great with just cinnamon!
    • Fresh Herbs – not necessary but make the biggest impact. Try em out next time you are at the store.

    For the moistest pork on the planet, REPEAT AFTER ME:

    Always (your turn) sear (your turn) the (your turn) loin (your turn). 😀 

    This goes for all meat in my book. It seals in moisture and makes for a light crust and texture on your meat.

    So you ready for the best pork loin of your life? You are?!! Well here goes my scrumptious, juicy, AND healthy version.


    Now it is your turn. Even if you gave up on shoe-like pork long ago, you really need to give this recipe a try. Let me know how it turns out. Did you make any changes? How did it go over once it hit the table? Or heck, just say hi.

    Do you social? Me too!

    Make this, take a photo, and on da GRAM – #SOLTOcrew AND don’t forget to @sanityorlackthereof | Find more from SOLTO on Pinterest and join my crazy wack cookery crew on Facebook. Glad you came to party!

    A special shout out to Inspired Taste. This recipe was inspired and adapted from this gorgeous blog!

    Until we eat again…



    Preheat oven to 410°F. Trim your tenderloins of the silver connective tissue to avoid chewiness.

    Time to get out everything you need to complete the recipe. Get your apple and onions sliced and all other ingredients out and in arms reach. Set cast iron or any oven-safe pan on burner and heat on medium-high for 3 minutes to ensure the pan is screaming hot. Add oil.


    Rub both loins with oil. Sprinkle salt and pepper on both sides. Then sprinkle the ground sage all over the loins. Lay both tenderloins in the sizzling pan and sear each side for about 2 minutes each. Turn each on their sides and sear the sides as well - 1 minute each. Lay both loins on a cutting board to cool.


    Now the fun begins! Return to the pan, turn the heat up to medium and add 1.5T of oil. Then add apples, onions, pumpkin pie spice (or alternatives) and cinnamon. Stir to coat evenly. Cook for 5-6 minutes, stirring once a minute.


    While the apples and onions cook, rub the entire loins with the horseradish mustard (hungry yet????). Yes, do this with your hands. Massage those bad boys!


    Once the onions and apples are done, place the loins on top of the apples and onions and place the whole thang in the oven. If using sprigs of fresh sage, add each to the tops. Set the timer on the oven to 20 minutes. 15 for tenderloins since they are thinner even if you have 2 of them in there together. NOTE: I like my pork medium because it's nice and juicy and slightly pink in the middle. We haven't taken anyone to the hospital yet for pork related illness so you can eat pork medium. Use a thermometer to ensure the pork is at least 135F at its thickest point.


    Take it out of the oven and return the pan to the range over medium heat. Wrap the loin in foil and set aside to rest (resting ensures that the meat's juices don't go rolling out when you cut it).


    Add chicken broth in with apples and onions and bring to simmer. Simmer for 2-3 minutes while the sauce reduces. Stirring occasionally.


    Once the liquid is reduced and the pork has rested for 10 minutes, turn the burner off. Remove the apples and onions and place them in a bowl.
    The leftover liquid in the plan serves as your au jus (the thin saucy substance you will pour over the top of the meat).


    Cut the loins into nice chunks (as pictured here). To plate, take a heaping serving spoon of the apples and onions and place it on a plate. Top with 4 pieces of tenderloin. Serve with a side salad if you would like. Enjoy and please let me know how it turned out! Thank you!


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