Jenny from Paleo Foodie Kitchen is back with another easy weeknight meal with this Paleo Glazed Pork Tenderloin. Please welcome Jenny and if you like what you see here, make sure to take a look at her blog for more recipes and her previous guest posts here.
I consider pork tenderloin as the other white meat when I've eaten one too many chicken dishes in a week. It helps keep flavors and texture exciting for my palate. It's best to marinate the tenderloin in the morning so that it is oven ready an hour before dinner time. If you have no time to do this initial prep work, a quick 30 minute marinade also works. It is just enough to impart great flavor to the meat. The balsamic vinegar in this recipe acts as a tenderizer so the cooked tenderloin stays moist and juicy even after a longer cooking time.
I love to eat this with roasted vegetables that I prep while the pork is marinading. In this recipe for Paleo Glazed Pork Tenderloin, I use cauliflower, carrots, red onions, sweet peppers and portobello mushrooms as my vegetables. Any combination works and seasonal vegetables are the best choice!
Jenny Castaneda lives in Southern California with her husband D and cat Mochi. She started a blog to share recipes with family and friends. It also helps her stay on track and connect with other fellow Paleo friends. Especially those who have provided daily doses of inspiration and motivation along her journey towards a Paleo lifestyle. She enjoys traveling, photography and obstacle course racing.
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Looks delicious! Thanks for sharing. I always love finding new blogs to read!
I am allergic to balsamic vinegar (sulfite allergy). Do you think I could use a raspberry flavored vinegar in place of the balsamic vinegar? It seems like it should work. (I would be skipping the paprika too since I am allergic to that too – the joys of being allergic to everything.)
Looks good! I have all the stuff…this will be dinner tomorrow. Thanks!
Jenny @ Paleofoodiekitchen
I think the raspberry vinegar would work since it will also give additional flavor that is similar to the balsamic. And yes, omitting the paprika shouldn’t alter the flavor. Let us know how it turns out 🙂
Can I do this in the crock pot?
Jenny @ Paleofoodiekitchen
I haven’t made it in a crockpot but you can try it on low for 4 hours. Make sure to add the liquid marinade with the tenderloin so it doesn’t burn and come out dry. Let us know if that works for you 🙂
looks absolutely delicious!
This recipe looks great! I found some gluten free recipes on this online book and they were to die for!
This is really good, we make it over and over again. So easy too!