This AIP Pork Tenderloin is cooked to perfection. It’s juicy and tender with the amazing flavor of rosemary.
Does pork tenderloin get more tender the longer you cook it?
Pork tenderloin can be tricky because the meat is easy to overcook. Overcooking makes it dry and tasteless. Tenderloin doesn’t have enough fat to be cooked for a long time, even if at a low temperature.
My dad didn’t believe me when I told him how good this recipe tasted. He shook his head, disapprovingly, while he hovered over me while I cooked. After tasting it, he was pretty surprised that the pork was tender and not dried out. But if you follow the directions of this recipe, you won't have a problem. You’ll get tender, juicy and easy to chew pork every time.
What temperature should AIP Pork Tenderloin be cooked at?
You’ll need to set the temperature at 350 degrees for this recipe. And then roast for 20 minutes.
How long does pork tenderloin need to rest?
Once the pork is finished cooking, make sure to let is rest for 10 minutes. It will continue to cook and reabsorb its juices which keep it tender. If you cut into it right away, then all those juices spill out onto your cutting board and are lost.
Is it OK to eat pork tenderloin a little pink?
Yes, as long as the internal temperature comes to 145 degrees.
What should I serve with AIP Pork Tenderloin?
If you want to know exactly how to turn this delicious dish into a meal, click here to check out the cookbook 30 Minute Meal for Paleo & AIP. The recipe (plus 119 others) is included. The book gives you all the tools you need to make a healthy meal for your family in 30 minutes from start to finish.
How to make AIP Pork Tenderloin
1. Preheat oven to 350 degrees.
2. Combine the garlic, salt, rosemary and pepper in a small bowl and stir to combine.
3. Rub the rosemary mixture over the pork.
4. Heat oven safe sauté pan over medium high heat. Add the olive oil to the pan and then place the pork in the pan and brown on all sides, about 5 minutes. Place the entire pan into the oven for 20 minutes. Remove the pan from the oven, cover loosely with aluminum foil and then let sit for 10 minutes.
5. Remove the pork from the pan and place on a cutting board or serving platter. Serve immediately.
Tips to making the best AIP Pork Tenderloin
- If you would like to use dried rosemary, use 1 teaspoon. Dried rosemary is much more intense than fresh, and you won’t need as much.
- Make sure to use an oven safe pan. If you need help figuring out what pan is best. Check out this post on the Best Pans for Chemical Free Cooking.
- This recipe can easily be doubled as long as your pan is big enough for two pork tenderloins which are typically a few pounds each.
If you like this AIP recipe then you’ll love these AIP pork dishes.
- Slow Cooker Cardamom Ribs (please note that this recipe includes AIP Reintroductions)
- Baked Italian Meatballs
- AIP Breakfast Sausages
- Instant Pot BBQ Ribs
- Baked Meatballs, Cauliflower Rice, Sautéed Spinach Meal Prep
- Asian Pork and Noodle Soup
- AIP Curry Shrimp and Pork Burgers
- AIP Char Sui Pork
- Prosciutto Wrapped Stuffed Pork with Brussel Sprouts
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AIP Pork Tenderloin
Ingredients
- 1 pound Pork Tenderloin about 2 pounds
- 1 Garlic clove minced
- 1/2 teaspoon Salt
- 1 tablespoon Fresh Rosemary
- 1/4 teaspoon Ground Black Pepper optional, AIP Reintroduction
- 1 tablespoon Extra Virgin Olive Oil
Instructions
- Preheat oven to 350 degrees.
- Combine the garlic, salt, rosemary and pepper in a small bowl and stir to combine.
- Rub the rosemary mixture over the pork.
- Heat oven safe sauté pan over medium high heat. Add the olive oil to the pan and then place the pork in the pan and brown on all sides, about 5 minutes. Place the entire pan into the oven for 20 minutes. Remove the pan from the oven and then let sit for 10 minutes.
- Remove the pork from the pan and place on a cutting board or serving platter. Serve immediately.
Notes
- If you would like to use dried rosemary, use 1 teaspoon. Dried rosemary is much more intense than fresh, and you won’t need as much.
- Make sure to use an oven safe pan.
- This recipe can easily be doubled as long as your pan is big enough for two pork tenderloins which are typically a few pounds each.
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
Great recipe! It was simple and quick to make, but the meat was tender and juicy. The rub added a nice hint of flavor without dominating the meat. Pan-fried sweet potatoes and aip coleslaw rounded out the meal and it was all on the table in 40 minutes.
That's great! I'm so glad you enjoyed this simple recipe. It's a favorite of my families as well.