This past week I started my journey to completing the Whole30 nutrition plan.  I have to share this amazing Pork Tenderloin recipe with you because we can’t stop talking about how good it was.  If you didn’t get a chance to read the blog post about it you can see what I’m up to here with the whole30 plan.

I am doing the Whole30 plan to kick my sugar cravings, to see if I can improve my chronic fatigue and my skin clarity.  Over the summer I allowed myself to relax and enjoy a few too many cocktails and treats.  I don’t regret that decision but I do notice that it is taking a toll on my energy level, on my concentration and my skin. I have been curious about the Whole30 plan for quite some time and I know there is never a good time to do it so I am going for it right now.

This is my first week and I have on my meal plan to make a few of the recipes in the book.

We had some pork tenderloin in the freezer so this was our first recipe from the cookbook.  The verdict was that it is a huge hit.  We enjoyed it and we will rotate that through our meal plan. If you would like to try it I am sharing it here with you.

 

Ingredients

1 pound pork tenderloin

2 tablespoons mustard powder

1 tablespoon paprika

1 tablespoon onion powder

1 tablespoon garlic powder

1 1/2 teaspoons salt

1 1/2 teaspoons black pepper

1/2 cup chopped walnuts

1/2 cup balsamic vinaigrette

 

Directions

Preheat oven to 375 degrees.

If necessary, trim the pork tenderloin, but if you can get the boneless cuts of pork you won’t have this issue.  Try the tenderloin with a paper towel.  Mix the mustard powder, paprika, onion powder, garlic powder, salt and pepper in a small bowl.  Rub the pork evenly with the spice mixture.

In a food processor or by hand crush up the walnuts until finely chopped. Coat the pork evening with the mixture (use 3/4).  Place the pork in the baking pan and roast for 25 to 30 minutes or until the internal temperature is 145F.  Let the pork stand for 10 minutes.

Slice it into 1/2 in thick medallions.  Place the salad greens on plates, top with pork and sprinkle with the remaining walnuts.  Drizzle with Balsamic Vinaigrette.

Enjoy it because it is delicious!!!