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side angle view of sliced pork tenderloin with blueberry sauce

AIP Pork Tenderloin with Blueberry Sauce (Paleo, Keto, Whole30)

AIP Pork Tenderloin with Blueberry Sauce is an easy but super special dinner, with tender, juicy, flavorful meat. Paleo, Keto and Whole30.
Course DInner
Cuisine American
Keyword aip, blueberry sauce, keto, paleo, pork tenderloin, whole30
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 servings
Calories 395kcal
Author Megan
Cost $15


  • 1 baking or casserole dish
  • 1 saute pan
  • oven


  • 2 to 2½ pounds pork tenderloins see Notes section below recipe
  • 1/4 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
  • 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)
  • 1/4 cup balsamic vinegar (omit for GAPS)
  • 1/4 cup shallots minced, or sub the shallots for 2 Tablespoons minced fresh ginger root (do this for the Keto version)
  • 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
  • 1/2 teaspoon ginger powder dried
  • 1/4 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 1/4 cup water into the bottom of the casserole dish.
    2 process photos of preparing pork tenderloins
  • 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.).
    3 process photos of prepping cooked pork tenderloins
  • 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.)
    close up view of pork tenderloin served on blueberry sauce

Blueberry Sauce

  • 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.
    4 process photos for making blueberry sauce
  • 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 recipe

You 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 tip

After 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.


Calories: 395kcal | Carbohydrates: 9g | Protein: 40g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 270mg | Potassium: 855mg | Fiber: 2g | Sugar: 11g | Vitamin A: 51IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 2mg