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Cinnamon Chili Rubbed Pork Tenderloin with Vegetables | PALEO, Whole30

Servings: 4
Calories: 463kcal

Ingredients

  • 1 - 1.25 lbs pork tenderloin
  • 2 medium sweet potatoes, cut into bite-sized pieces
  • 1 bell pepper, cut into chunks
  • 1/2 sweet onion, cut into chunks
  • 2 tsp minced garlic
  • 1 tbsp avocado oil

Cinnamon Chili Rub

  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp died herb blend (I like the mediterranean blend)
  • 1/4 tsp nutmeg
  • pinch cayenne (optional)
  • pinch salt & pepper

Optional garnish: sliced jalapeños, sliced green onions, or lime wedges

    Instructions

    • Preheat the oven to 400ºF.
    • Combine the rub ingredients in a small bowl, then sprinkle over the pork tenderloin.  Rub and pat into all sides of the meat, seasoning all over.
    • Heat the avocado oil in a large skillet over medium high heat.  Sear the pork for 3 minutes per side (all four sides).
    • When the pork is searing on the third side, add in the prepped vegetables (I arrange mine so the pork is in the middle and vegetables are around it).  Sprinkle the veggies with salt & pepper, and move them around the pan as the pork finishes searing.
    • Transfer the entire dish to the oven, and roast for 20 minutes to cook the meat and vegetables through.
    • Allow the meat to rest for a few minutes before slicing to serve.  Garnish with sliced jalapeño or green onion & a squeeze of fresh lime.

    Notes

    Nutrition

    Calories: 463kcal | Carbohydrates: 29g | Protein: 55g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 166mg | Sodium: 495mg | Fiber: 5g | Sugar: 8g | Iron: 3mg