Whole30 Pork Tenderloin with Balsamic Caper Pan Sauce and Basil, Truffle Mashed Potatoes

The insanely delicious Whole30 compliant recipe for pork tenderloin and mashed potatoes is perfect for a special occasion or weeknight meal and comes together in less than 30 minutes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450 degrees F.

Step 2

Place potatoes in a large pot and fill with water until the potatoes are covered. Salt the water and bring to a boil over medium-high to high heat. Continue to boil until potatoes are tender. Drain and then pour back into the pot. Set aside.

Step 3

{While the pork is cooking} add ghee, coconut milk, garlic powder, onion powder, salt & pepper to the cooked and drained potatoes. Give them a good mash with a potato masher until well combined and creamy.

Step 4

Add in sliced basil and truffle oil. Stir to combine.

Step 5

{While the potatoes are cooking} remove pork from its packaging and pat dry with a paper towel.

Step 6

Add 1-2 tbsp of olive oil to the a cast iron skillet and heat over medium-high to high heat until hot and shimmering.

Step 7

Combine rosemary, thyme, onion powder, salt, black pepper and crushed garlic in a small bowl. Then rub the mixture on all sides of the pork tenderloin to fully coat.

Step 8

Place the pork tenderloin in the hot pan (you should immediately hear a sizzle, if you don’t it isn’t hot enough). Sear for 1-2 minutes on all for sides to golden brown.

Step 9

Place cast iron skillet with pork into the oven and roast at 450 degrees F for 12 minutes or until the thickest party of the tenderloin has reached an internal temperature of 145 degrees F.

Step 10

Remove cast iron skillet from the oven. Remove pork tenderloin from the pan and cover with foil to rest and keep warm.

Step 11

Place the pan with the pork drippings back on the stover over medium to medium-high heat. Add in beef broth and balsamic vinegar to deglaze and whisk together, making sure to incorporate all the brown bits stuck to the bottom of the pan.

Step 12

Bring mixture to a low boil and continue to cook for 3-5 minutes until the liquid has reduced by about half.

Step 13

Remove from the heat and stir in capers, ghee, and a pinch of salt & pepper to taste.

Step 14

Slice the pork tenderloin and serve with basil, truffle mashed potatoes. Top with Balsamic caper pan sauce and enjoy!

Step 15

Notes: This recipe can easily be doubled or even tripled to serve a crowd.

Step 16

If you are not following a Paleo or Whole30 diet feel free to substitute the ghee with butter and the coconut milk with heavy cream or sour cream .

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