Paleo and Whole30 Apple & Onion Braised Pork Tenderloin – a flavorful and juicy pork loin dinner recipe that is dairy free, gluten free, sugar free, clean eating.
I love cooking pork tenderloin. The cut of meat is so inexpensive, and it takes on the flavors of whatever you season and marinate it with beautifully. As versatile as chicken breasts. But the tenderloin is much juicier and flavorful than cooking pork chops.
I’ve already shared my paleo chipotle honey lime pork tenderloin, my paleo pumpkin butter and thyme pork tenderloin, and my paleo rosemary honey mustard pork tenderloin. This paleo apple and onion braised pork tenderloin could by my favorite of all.
What’s more classic than pork and apples? It is a classier, more grown up version of the pork chops and apple sauce you got served as a kid.
I start by browning the pork tenderloin on all sides in my beloved cast iron skillet. The cast iron skillet is key to getting a great crust on the pork. This adds a ton of depth of flavor to the finished tenderloin and sauteed apples and onions.
Then I sautee the green apples and onions. I like using green Granny Smith apples since they are so tart, have the most intense apple flavor, and stay firm when cooked.
Then I add the pork tenderloin back in the cast iron skillet, pour in the braising liquid that is made with chicken stock, unsweetened apple juice (Trader Joe’s makes my favorite!) and apple cider vinegar, and finishing cooking the pork tenderloin in the oven.
The resulting pork tenderloin is juicy and flavorful thanks to the braising liquid. And the apples and onions are soft, tender and the perfect accompaniment to the sliced pork. I love serving this with my paleo/whole30 mashed potatoes and roasted brussels sprouts. My husband and 2 year old love this dinner! And I love serving it to them because it is so healthy. Paleo, Whole30 approved, diary free, gluten free, grain free, sugar free, clean eating.Print
1.5 pound pork tenderloin
2 tablespoons olive oil, divided
2 teaspoons salt, divided
2 teaspoons pepper, divided
2 medium yellow onions, peeled and sliced 1/4″ thick
2 medium green apples, cored, peeled and sliced 1/4″ thick
1 cup chicken stock
1/2 cup unsweetened apple juice
2 tablespoons apple cider vinegar
Cast iron skillet (or your heaviest bottomed skillet)
Preheat your oven to 425º with the oven rack in the middle. Preheat your cast iron skillet over medium high heat.
Pat the pork loin dry, and season with 1 teaspoon salt and 1 teaspoon pepper. Add 1 tablespoon of olive oil to the cast iron skillet, and sear the pork loin until golden brown, about 1-2 minutes. Flip and sear all sides. Transfer the pork loin to a plate (it will finish cooking in the oven).
Add the remaining 1 tablespoon of olive oil to the cast iron skillet. Add the apples, onions, 1 teaspoon salt and 1 teaspoon pepper. Sautee, stirring frequently, until the apples and onions begin to soften and get some brown spots, about 5 minutes.
Add the pork loin back on top of the apples and onions. Add the chicken stock, apple juice and apple cider vinegar. Transfer the cast iron skillet to the oven and braise until the pork loin reaches an internal temperature of 145º, about 10-15 minutes.
Remove from the oven. Allow the pork loin to rest for 5 minutes, then slice and serve with the apples, onions and braising liquid. Delicious with my paleo/whole30 mashed potatoes and your favorite vegetable!
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