This delicious Pork Tenderloin served with Romesco Sauce is easy, delicious and great for dinner or a leftover breakfast or lunch the day after. If you’ve never tried pork tenderloin, it’s an absolute must do. You can do it on the grill or in the oven. Here, I’ve sliced the tenderloin and placed on a bed of greens with roasted sweet potatoes, and added fresh elements like cucumbers and tomatoes. Top it off with my Marinated Red Onions, a drizzle of Marinated Red Onion Oil and the Romesco Sauce.
Whole30 Pork Tenderloin with Romesco Sauce
- 2 pork tenderloins, 1 pound each
- 2 tsp salt
- 1 tsp pepper
- 2 cups sweet potatoes, cut into cubes
- ¼ tsp hot paprika
- ½ tsp salt
- 1 tbsp olive oil
- Greens (such as arugula, romaine lettuce, etc)
- Cherry tomatoes
- Persian cucumbers, cut into rounds
- Marinated Onions MAGIC ELIXIRS™ (click for recipe)
- Marinated Onions MAGIC ELIXIRS™ oil
- Romesco sauce MAGIC ELIXIRS™ (click here for recipe)
Grilling the Pork:
Pat your tenderloins dry with paper towels. Sprinkle all over with salt and pepper. Let sit for a few minutes.
Clean the grill and brush with about 1 tsp of olive oil. Preheat to 450°F.
When grill is ready, place the tenderloins on the grill and cook 4 minutes on each side for a total of 16 minutes.
Remove from grill and transfer to a cutting board. Let rest for about 10 minutes.
Doing the pork in the Oven:
Preheat oven to 425°F. Pat your tenderloins dry with paper towels. Sprinkle all over with salt and pepper. Let sit for a few minutes.
In a cast iron frying pan (or other oven safe pan), heat 2 tbsp of olive oil over medium heat. When pan is hot, but not smoking, place tenderloins in pan.
Sear for about 2 minutes each side for a total of 8 minutes. Then transfer to oven and let cook for 10 more minutes.
Remove from oven and transfer to a cutting board. Let rest for about 10 minutes.
Preheat the oven to 375°F.
Cut sweet potatoes into dice sized cubes. Place in a bowl with 1/4 tsp hot paprika, 1/2 tsp salt and 1 tbsp olive oil. Toss until well coated. Spread in a single layer on a baking sheet lined with parchment paper. Bake for 20 minutes, turning them at 10 minutes.
While sweet potatoes are cooking, place greens on a plate and sprinkle with salt. Add pork tenderloin, cherry tomatoes and cucumbers.
Add sweet potato cubes and Marinated Onion MAGIC ELIXIRS™. Drizzle with Marinated Onion oil and add a generous dollop of Romesco Sauce MAGIC ELIXIRS™.