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 and to keep flavors and texture exciting for my palate. Tenderloin is best marinated 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 and 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 which can be prepared while the pork is still marinading. In this recipe, I used 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 and also as a way to keep herself on track and connect with other fellow Paleo friends who have provided daily doses of inspiration and motivation along her journey towards a Paleo lifestyle. She enjoys traveling, photography and obstacle course racing.