A high protein gluten free Paleo Rosemary Pork Tenderloin with Pear Cranberry Rosemary Sauce that’s easy enough for a weeknight but elegant enough for hosting company!
If you were to look at my grocery bill you would see that I eat a lot of chicken. It’s a high protein healthy staple in my diet, and I know in so many other busy family’s day, but truth bomb- despite how healthy it is, there are some weeks I just can’t stomach any more. I know I’m not the only one feeling chicken fatigue. That’s where this Paleo Rosemary Pork Tenderloin with Pear Cranberry Rosemary Sauce totally comes into play. Packed with protein and perfect fall flavours, plus totally gluten free and paleo approved, it has legit become my new go-to meal.
How to Make Paleo Rosemary Pork Tenderloin with Pear Cranberry Rosemary Sauce
This recipe is perfect if you’re hosting a holiday themed meal for the family, or if you just need a super fast dinner on the table mid-week. I am currently obsessed with pork tenderloin simply because it’s super lean, fast cooking, and like chicken, incredibly versatile. It will legit take on any and every flavour you give it so give it to it good!
The Paleo Rosemary Pork Tenderloin starts with a simple dried rosemary rub, and a pan-sear to get an even golden brown all over the meat. Then I pop it in the oven to finish cooking until just barely pink. If you’re still scarred from your grandma’s abuse of pork tenderloin as a kid (aka. turning it into a tough grey hunk of rubber), then I promise you, you’ll be pleasantly surprised when you try pork done right.
While it’s honestly delicious on it’s own, I can’t resist an opportunity to serve something fruity and saucy with pork. Pork + Fruit = BFFs for life. This Pear, Cranberry and Rosemary sauce is packed with seasonal flavours. It’s tangy, sweet and super aromatic, a beautiful accompaniment to that the “other white meat” to the next level.
Now, I want to know, do you ever get chicken fatigue?
Have you tried making my Paleo Rosemary Pork Tenderloin with Pear Cranberry Rosemary Sauce?
Are you into pork tenderloin as a healthy alternative to chicken?
Leave me a comment below with your thoughts!
- 2 tbsp extra virgin olive oil divided
- 1 lb Pork Tenderloin trimmed
- 2 tsp. dried rosemary
- Pinch each of salt and pepper
- 2 shallots minced
- 3 tbsp rosemary minced
- 1 tbsp maple syrup
- 3 pears peeled and diced
- ½ cup white wine
- ¼ cup water
- ½ cup dried cranberries
- ½ cup pomegranate arils
- Pinch each of salt pepper, and cinnamon
Preheat oven to 400 F.
In a large nonstick skillet, add one tablespoon of oil over medium high heat. Sprinkle the Pork Tenderloin with rosemary, salt and pepper and pan-fry until golden brown on all sides. Transfer to a baking sheet and place in oven. Cook until a thermometer reads 145 F, about 10 minutes.
Meanwhile, return the pan to medium high heat and add the additional olive oil, shallots and rosemary. Saute until softened, about 3 minutes, then add in the maple syrup. Once it begins to bubble, toss in the pears and saute until they begin to lightly brown.
Pour in the white wine, water and cranberries and cook until all of the liquid has evaporated, about 8-10 minutes.
Stir in the pomegranate arils, salt, pepper and cinnamon to taste and set aside.
Let the pork rest for 5 minutes before slicing into medallions and serving with the sauce.