In a previous post, I said I would include the marinade I used for a pork tenderloin dish. This recipe is from Three Diets. One Dinner website – http://www.threedietsonedinner.com/2013/01/paleo-texas-pork-tenderloin.html

I used regular pork tenderloins and substituted chopped green chilies (Anaheims) for the jalapeno. This could also be cooked on a grill.

Pork Tenderloin : Texas Style
serves 4

2 pastured pork tenderloins
1 Tbsp dijon mustard
1 Tbsp lime juice
1 garlic clove, smashed and roughly chopped
1 jalapeno, seeded and chopped
1/3 cup soy sauce (or gluten free tamari)*
2 Tbsp Olive Oil
2 Tbsp Worcestershire Sauce
2 Tbsp apple cider vinegar
1 handful fresh cilantro, chopped
1 handful fresh basil, chopped
1 tsp pepper

*fermented soy, like soy sauce, is often considered “paleo” as the fermentation process destroys the damaging toxins in soy. However, if you are super sensitive to gluten, you may want to pick up Gluten-Free Tamari.

Combine all the ingredients in a resealable plastic bag. Add the meat, squeeze out the air and put in the fridge for at least 4 hours, preferably over night. Preheat the oven to 475º and line a sheet pan with foil. Remove the tenderloin from the bag, lay on the pan, discarding the marinade. Roast in the oven for 5 minutes. Turn down the heat to 425º and roast for 20-25 more minutes, until an instant read thermometer registers 150º. Remove from the oven and loosely wrap the foil around the pork. Let the pork rest 10 minutes before slicing and serving.