Paleo One-Pan Honey Apple Pork Tenderloin (AIP, Whole30)

If you’re like me and prefer pork to turkey for Christmas dinner, this Paleo One-Pan Honey Apple Pork Tenderloin with AIP and Whole30 options is a simple yet delicious way to roast up a beautifully dressed, perfectly-cooked and juicy main course.

It’s full of fall and winter flavors like rosemary and apple, and comes out tender and luscious every time! Stress-free, easy, and low-maintenance.

(Psst…Holidays got you buggin’? Check out this post on how mediating through the season of hustle and bustle can help you de-stress, unwind, and appreciate the small things.)

Non-complicated, but refined

This looks restaurant-quality when served with a couple of sprigs of fresh rosemary, but no one will be the wiser about how easy it was to cook your Paleo One-Pan Honey Apple Pork Tenderloin unless you tell them your secret!

You simply get your large cast-iron skillet hot, season and sear the pork until golden brown, then surround the tenderloin with chopped veggies and top it with applesauce. You can find additive-free applesauce here, or you can make your own unsweetened, super simple version in a pressure cooker or slow cooker with this recipe.

Pop it in the oven to finish, and turn the ingredients around once. Then, voila! Juicy, delicious, savory-sweet pork that you can slice into medallions or serve whole on a platter for an elegant presentation.

A note about mustard swaps for your Paleo One-Pan Honey Apple Pork Tenderloin

This recipe calls for grain-free Dijon mustard. If you are doing a Whole30, you can sub brown mustard or apple cider vinegar if you are worried about the possibility of a tiny amount of champagne in your spread.

If you need to keep it AIP or need a nightshade-free version of mustard, you can also use apple cider vinegar instead, or try this KC Natural Imitation Mustard. It’s SO the seed-free bee’s knees (say that 10 times fast)!

Saves time and energy for other goodies

Since this Paleo One-Pan Honey Apple Pork Tenderloin is a full meal made in one skillet, you’ll save the energy and time you would have spent on doing up the dishes afterward. 

This leaves more room in your life for what’s important during the holiday season – time with loved ones. Whether you are visiting them in person or via Zoom this year, one of the biggest treasures we have in this life are the people we love and the people who love us back. 

Making a one-pan meal also leaves you with energy and time to spend on making some holiday treats…like these Sticky Soft Creme Cookies and a batch of this Chocolate Salted Toffee Crunch.

Still need more sides?

Festive feasts can be small, but that doesn’t mean you have to skimp on the sides if you don’t want to! Here are some other deliciously simple recipes that make great holiday side dishes and are compliant with the AIP:

If you LOVE easy meals that don’t make a sink full of dishes nor require you to stand over the stove all day, check out my eBook, AIP Sheet Pan Recipes.

I designed every side, main course, one-pan meal, and baked goodie in the cookbook to require as little energy and time as possible, and to be 100% compliant with the Paleo Autoimmune Protocol! 

What are your plans for this holiday season?

Are you chillin’ with the fam, rollin’ with the homies, or ridin’ solo? I’d love to hear! Tell me in the comments below.

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5 from 2 votes

One-Pan Honey Apple Pork Tenderloin

A simple yet delicious way to roast up a beautifully dressed, perfectly-cooked and juicy pork tenderloin. Paleo with AIP option.

Course Main Course

Cuisine AIP, allergy friendly, American, autoimmune protocol, coconut free, egg free, French, gluten free, grain free, nut-free, Paleo

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Resting Time 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4

Author Samantha

Ingredients

• 1 c unsweetened applesauce additive-free
• 1 Tbsp honey *Whole30 – omit
• 2 Tbsp grain-free Dijon mustard *AIP / Whole30 – sub apple cider vinegar. AIP can also sub AIP Imitation Mustard
• 3 Tbsp fresh rosemary leaves chopped
• Himalayan salt to taste
• Pinch cayenne or black pepper *AIP – sub ½ tsp ginger powder
• 2 Tbsp coconut oil or olive oil
• 1½ lb pork tenderloin
• ½ small red onion chopped
• 1 medium green apple cored and chopped
• 1 large carrot peeled and chopped
• ¼ c uncured bacon cooked and chopped *AIP use nightshade-free bacon

Instructions

• Place oven rack in center position and heat oven to 350 F.
• Combine applesauce, honey, mustard, and rosemary leaves in a small bowl and stir to combine. Season with salt and cayenne, then set aside.
• Heat oil in a large oven-safe skillet (cast iron works great here) over medium heat. Generously season the pork roast with salt and cayenne, to taste. Add the tenderloin and onion to the skillet, then cook until the tenderloin is browned and evenly seared on all sides, approximately 5-10 minutes.
• Remove from heat and spread half of the applesauce mixture all over the top and sides of the pork. Arrange the apple, carrot, and optional bacon around the sides of the pork and place in the pre-heated oven.
• Roast for 20 minutes, then remove from oven and flip the pork. Brush with remaining applesauce mixture, then gently toss the apple mixture. Return to the oven for another 20-25 minutes, or until the pork is cooked through.
• Remove from oven and cover loosely to rest for 5 minutes before slicing and serving. Enjoy!
• If your veggies are not tender enough to your liking, you can remove the pork loin from the skillet and transfer it to a plate to rest, then pop just the veggies back into the oven for 15 to 30 minutes more, depending on how soft you like them.

Notes

This goes deliciously over a simple bed of baby spinach or arugula!

 

Learn how to make your own bacon from pork belly here.

Learn how to make your own additive-free applesauce here.

 

GOODIES USED IN THIS RECIPE

Lodge Cast Iron Skillet

Eden Pure 100% Applesauce 

KC Natural Imitation Mustard