AIP Herb Roasted Pork Tenderloin Recipe
It’s really difficult to eat out while following autoimmune protocol. That’s why I love this AIP herb roasted pork tenderloin recipe. It’s restaurant quality without inflammatory ingredients.
DIY Herb Paste
From kitchen gadgets to simplified pre-packaged meals, marketers have gotten the message that people are looking to cook better, faster. But not every invention is appropriate for every diet.
Pre-made herb pastes are a great convenience to many people, but the lack of control you have over the ingredients is a downfall.
While you can always scour labels for nightshades and other off-limits items, it tends to be easier and cheaper to make it yourself.
The herb paste I cooked up for this AIP pork tenderloin is perfectly suited to pork — and your diet. You won’t need to worry about highly processed oils, tomatoes, peppers, and the like.
Instead, I used a base of olive oil and lemon juice, adding garlic, basil, parsley, nutritional yeast, and a bit of salt. If you’ve never heard of nutritional yeast, it’s commonly found in health food stores, or perhaps the bulk food section. It looks like yellow flakes, but tastes like cheese!
Pork Tenderloin vs. Pork Loin
Ugh, food can be so confusing sometimes. While pork tenderloin and pork loin sound like they should be interchangeable, they’re not.
If you buy the wrong kind you’re going to botch the recipe!
If you look at the cook time, this baby is done in a mere 15 minutes. That’s because pork tenderloin, the type we want for this recipe, is small and thin. That allows it to cook relatively quickly.
Pork loin, on the other hand, is thick and wide, kind of like a really thick pork chop. It should be slow roasted or grilled for the best result.
Both pork loin and pork tenderloin are excellent options for AIP — just make sure you cook them appropriately or follow a recipe.
Pass the Pork
There may be many foods you can’t turn to on AIP, but you’re off the hook in the meat department. Consider this an opportunity to try more pork, which tends to be underrated in America.
And as much as we love bacon, the pig has a lot more to offer, from tangy ribs to salty ham to sage-filled sausage.
Check out these 30 AIP pork recipes worth their bacon. You’ll find everything from sweet potato breakfast hash to slow cooker AIP pork carnitas.
This pork tenderloin is covered in a delicious AIP-friendly herb paste and cooked to perfection.
For the Herb Paste
- 3 cloves (9 g) of garlic, peeled and roughly chopped
- 1 cup (32 g) of fresh basil leaves
- 1/2 cup + 2 Tablespoons (10 g) of fresh parsley
- 2 teaspoons (5 g) of nutritional yeast
- 5 Tablespoons (75 ml) of olive oil
- 1 lemon, juiced
- Salt, to taste
For the pork
- 14 oz (400 g) of pork tenderloin
- 1 Tablespoon (15 ml) of olive oil
- 3 Tablespoons (45 ml) of reserved Herb Paste
- To make the herb paste, place the garlic, fresh basil, fresh parsley, nutritional yeast flakes and olive oil into a mini food processor or blender and combine until smooth , scraping down the sides of the bowl to ensure thorough blitzing. Season with lemon juice and salt, to taste, and set aside.
- For the pork, start by preheating the oven to 410°F (210°C). Season the tenderloin with salt on all sides.
- Add the olive oil to a nonstick pan over medium-high heat. Add the pork and sear on all sides until browned, about 1 to 2 minutes per side. Remove the pan from the heat and allow to cool slightly. Once cool enough to handle, use a palette knife or small silicone spatula and spread the reserved herb paste on all sides.
- Place the pork into a casserole dish with a well-fitting lid and bake in the oven for 12 to 15 minutes until the pork is cooked to your liking.
- Remove from the oven and allow to rest for about 5 minutes before slicing. Serve the pork with additional herb paste, if desired.
All nutritional data are estimated and based on per serving amounts.
- Calories: 626
- Sugar: 1 g
- Fat: 50 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 43 g