Wednesday, January 16, 2013


I have to thank my mother-in-law, Ellen, for this one. This has been a staple in our house for years.

Sometimes, pork tenderloin is about as exciting as dry chicken breast. But with the recipe, the spicy and salty marinate penetrates the meat resulting in a dish that is as juicy as it is full of flavor.

This is an easy weeknight dinner to prepare ahead of time. Simply whisk up the marinade the night before, stick it in the fridge and when you get home from work, it is all ready for the oven. Easy clean up, too! I have even made this for a party. Don't you love it?

Pork Tenderloin : Texas Style
serves 4
2 pastured pork tenderloins
1 Tbsp dijon mustard
1 Tbsp lime juice
1 garlic clove, smashed and roughly chopped
1 jalapeno, seeded and chopped
1/3 cup soy sauce (or gluten free tamari)*
2 Tbsp Olive Oil
2 Tbsp Worcestershire Sauce
2 Tbsp apple cider vinegar
1 handful fresh cilantro, chopped
1 handful fresh basil, chopped
1 tsp pepper

*fermented soy, like soy sauce, is often considered "paleo" as the fermentation process destroys the damaging toxins in soy. However, if you are super sensitive to gluten, you may want to pick up Gluten-Free Tamari.

Combine all the ingredients in a resealable plastic bag. Add the meat, squeeze out the air and put in the fridge for at least 4 hours, preferably over night. Preheat the oven to 475º and line a sheet pan with foil. Remove the tenderloin from the bag, lay on the pan, discarding the marinade. Roast in the oven for 5 minutes. Turn down the heat to 425º and roast for 20-25 more minutes, until an instant read thermometer registers 150º. Remove from the oven and loosely wrap the foil around the pork. Let the pork rest 10 minutes before slicing and serving. 

I don't think I have officially announced this on the blog, but I am working on an amazing project: my cookbook. In case you don't believe me, check out this sneak peek screen shot of this recipe in my book! Production is going really well and it looks beautiful! We are looking at a release  in the summer. If you have any questions, let me know! 


  1. It looks good, but wonder how this would taste without the Worcestershire sauce? I avoid Worcestershire because it contains added sugar/molasses.

    1. Oh man! Worcestershire is the best. I did find a recipe for a more "paleo-friendly" worcestershire sauce you can make yourself. Otherwise, I'd be interested to know how this recipe tastes without it. Let me know if you try it!

    2. I miss using Worcestershire, but generally shy away from all recipes that call for it because I know it adds a distinctive flavor that would be missing. I might try making the Worcestershire. If its passable for store bought, I might make the pork.

      Also, just a suggestion, but why not use coconut aminos to avoid the soy product issue all together?

  2. Brittanie,

    This roast looks super delicious -- so tender and moist!

    And congrats on working on the cookbook. That's such a big, exciting goal!


  3. Look delicious Brittanie, and way to go with the cookbook! That's a lot of work on top of all that you already do, but it'll be worth it.

  4. I'd try fish sauce instead of W. Sauce - the anchovy-ness might transfer over.

  5. Yum! As a native Texan I whole heartedly endorse this recipe! I love making pork tenderloin and this is gonna be my new go-to recipe. I don't use soy sauce but I had coconut aminos on hand and they are a perfect substitute.

    1. Thank you so much Elaine! I am so glad you liked it. I should switch to coconut aminos. My only excuse is that I have a vat of soy sauce from costco I don't want to go to waste. But yes, coconut aminos are a much better option. Enjoy!

    2. Yay for coconut aminos! That's what I was thinking of using as well. Can't wait to try this :)

      Nice to find another Paleo peron in Texas!

  6. I am obsessed with pork tenderloin and this has quickly become my go-to marinade! I whip the ingredients together in the morning then bake it when I return from work. So easy and delicious, thanks for sharing :)

  7. This is the best pork recipe I have ever made! Thank you!


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