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AIP Pork Tenderloin with Blueberry Sauce is an easy but super special dinner, when you need a recipe you can count on, but don’t want to spend a long time cooking. This recipe is also Paleo, Keto, Gluten-free, Low FODMAP, GAPS and Whole30.
Baked Pork Tenderloin is in a class all its own — because it’s the easiest meat to bake that ends up turning out so well. The outside gets a little crusty, and the inside is tender, juicy and flavorful.
With this recipe you’ll get the culinary delights of an herb coating, citrusy pan juices and a rich decadent Blueberry Sauce.
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Ingredients in AIP Pork Tenderloin with Blueberry Sauce
A simple spice rub is used on the meat before it bakes. The ingredients are: sea salt, rosemary, ginger, garlic and Italian herbs (I list several to choose from in the recipe, or you can use a blend).
The pan juices the pork cooks in come from: the pork itself, a little citrus juice and water. Fruit juices are great with pork, adding to the meat tangy, sweet undertones. Plus, the acid from the citrus helps the flavors in the meat become more pronounced and juicy.
But, nicely, the meat doesn’t marinate first. So this recipe is just: rub on the herbs, drizzle over the citrus, and bake!
To make the Keto version of this recipe
There are almost no changes to this recipe to make it low carb and Keto-friendly.
The main sub to make is in the Blueberry Sauce: sub the pure maple syrup for your favorite low carb syrup. You will also sub the shallots in the Blueberry Sauce for freshly minced ginger, which is an option either way.
Other than that, you may wish to use less Blueberry Sauce, as that’s where the carbs are. If you have a full serving of sauce, this recipe has 9 grams net carbs. So, have half a serving to reduce net carbs in your dinner to 4 grams.
How to make the Blueberry Sauce
The Blueberry Sauce cooks up really fast, so don’t let the little ingredients (like garlic and herbs) make it seem complicated.
Cook the sauce while the pork tenderloin bakes, and then keep it warm.
To make Blueberry Sauce:
- Sauté shallots or ginger (you choose which one you prefer, or use both).
- Add blueberries, balsamic vinegar, maple syrup, dried ginger and sea salt, and simmer to reduce for 5 minutes.
- Serve sliced Pork Tenderloin with hot or warm Blueberry Sauce.
Storage and reheating of AIP Pork Tenderloin with Blueberry Sauce
Pork Tenderloin leftovers are good cold, and so is the Blueberry Sauce.
But if you want your meat and sauce reheated: warm meat gently in 300 degree F oven for about 10 minutes.
To reheat the Blueberry Sauce: heat over medium-low heat in a saucepan, stirring occasionally.
Covered pork and sauce last in the fridge well for 3 days.
AIP Pork Tenderloin with Blueberry Sauce (Paleo, Keto, Whole30)
- 1 baking or casserole dish
- 1 saute pan
- 2 to 2½ pounds pork tenderloins see Notes section below recipe
- ¼ cup water
- 2 to 3 Tablespoons citrus juice fresh: lemon, lime or orange
- 1 Tablespoon olive oil or avocado oil
- 1 teaspoon sea salt
- 1 teaspoon dried rosemary powdered: To do this, place dried rosemary sprigs in a coffee grinder, and process until it's powdered. If you can't get powdered rosemary, you may use dried rosemary sprigs.
- 1 teaspoon dried Italian herbs any combination of thyme, sage, oregano or marjoram
- 1 teaspoon garlic powder optional; omit for Low FODMAP
- 1 teaspoon dried ginger powder
Warm Blueberry Sauce (This sauce can be made the day ahead and gently reheated to serve, if desired.)
- 2 cups blueberries fresh or frozen (and slightly defrosted)
- ¼ cup balsamic vinegar (omit for GAPS)
- ¼ cup shallots minced, or sub the shallots for 2 Tablespoons minced fresh ginger root (do this for the Keto & Low FODMAP versions)
- 2 Tablespoons coconut oil divided
- 2 Tablespoons olive oil
- 2 Tablespoons fresh rosemary minced
- 2 Tablespoons pure maple syrup or low carb syrup for Keto version; (use honey for GAPS, and reduce cooking time of sauce for GAPS)
- 1 clove garlic optional; omit for Low FODMAP
- ½ teaspoon ginger powder dried
- ¼ teaspoon sea salt
- Preheat oven to 400° F. Lightly grease a large baking or casserole dish. Pierce tenderloins all over with a sharp knife or fork. Use your fingers to rub oil onto all sides of the meat.
- Whisk together sea salt, herbs, garlic powder and ginger. Sprinkle mixture over tenderloin(s), patting it onto the surface of the meat on all sides. Place in prepared baking dish and drizzle citrus juice over the top. Pour the ¼ cup water into the bottom of the casserole dish.
- Bake for 25 to 30 minutes until outside is browned and crispy in spots and centers are cooked through to desired doneness, or a bit longer for larger tenderloins. (You may like to check for doneness with an instant read thermometer. The tenderloin is done as early as the middle internal temperature on the thickest part reads 138° F or up to 145°. This temperature range is ideal if you allow a 5 minute rest period before slicing.).
- Spoon pan juices over the meat. Allow to rest in the baking dish for 5 to 10 minutes. Slice into ¾ inch portions. Garnish with warm Blueberry Sauce. (To plate the pork, you may also spoon the Blueberry Sauce onto the plates first, and then fan the pork on top.)
- In a large sauté pan over medium heat, melt 1 Tablespoon of the coconut oil with the olive oil. Add the shallots, garlic and rosemary. Sauté for 2 minutes.
- Add blueberries, balsamic, maple syrup, dried ginger and sea salt. Reduce heat to medium, and simmer for 5 minutes, or until the blueberries soften and the sauce begins to reduce and thicken. Reduce to medium-low as needed.
- Stir in remaining 1 Tablespoon of coconut oil. Cook for another 2 to 3 minutes. The sauce will thicken even more as it cools. Serve sauce hot or warm.
Halve, full or double the recipeYou may halve this recipe, by using 1 to 2 very small pork tenderloins. Make the full recipe with 3 to 4 small, or 1 to 2 larger tenderloins. OR, you may even double the ingredients for the seasonings and serve a lot of people with very large tenderloins.
Pro serving tipAfter removing Pork Tenderloins from the oven, turn off the heat, and place oven-safe plates or serving platter into the oven. The plate(s) will warm while the meat rests. Then, when you serve, the warm plate(s) will help to keep the meat and sauce warm.
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