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Here is a recipe equal parts beautiful, nutrient-dense, and easy to execute! Boneless pork tenderloin is a wonderful cut to batch-cook for the week ahead (it reheats nicely as the protein component of any meal) and it can also be a fun addition to the table for having company.
Another benefit to this recipe is that it only takes one pan to make. I like to make it in a cast-iron skillet, which can transfer seamlessly from the stovetop to the oven. Just be sure to remember that handle is hot when you remove it from the oven, as that is a common source of burns for those who are used to using their skillet primarily on the stovetop!
- 1 teaspoon sea salt, divided
- 1 tablespoon solid cooking fat
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 3 cups shiitake mushrooms, chopped
- 2 lbs boneless pork loin
- ½ cup bone broth
- 2 tablespoons fresh tarragon, minced
- 1 teaspoon apple-cider vinegar
- Preheat the oven to 350 degrees F. Use ½ teaspoon of the sea salt to rub over all surfaces of the pork loin and set aside.
- Place the cooking fat in the bottom of a heavy, oven-proof skillet on medium heat. When the fat has melted and the pan is hot, add the onions and cook, stirring, about 7 minutes or util just starting to brown. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms, remaining salt, and cook another 3 minutes, or until just beginning to soften. Turn off the heat and transfer to a bowl; set aside.
- In the same skillet, heat on medium-high, adding some fat if necessary. When the pan is hot, brown the roast, fat-side down, until golden brown, about 5 to 7 minutes. You may want to use tongs to adjust the contact so that the top is evenly browned. Flip the roast so it is fat-side up and add the vegetables back to the pan along with the broth, tarragon, and vinegar. Place in the oven and cook for 40-50 minutes, or until an internal thermometer reads 145 degrees F.
This looks good and I would like to try it. Could you clarify what type of pork you use? Both the title and your notes refer to pork tenderloin, but the actual recipe says “pork loin” and mentions browning the “roast”. The pork tenderloins that I usually purchase are about 1 lb each and have no real fat. Pork loin usually has a nice fat cap on it. Thanks
Hi Cathy! Good catch. This recipe is for a pork loin roast, not a tenderloin. If you have a tenderloin I recommend this recipe: https://autoimmunewellness.com/orange-glazed-pork-tenderloin/
I finally got around to making this and it was very nice and easy too. I made it just as written, except I used dried tarragon since I hadn’t been able to find fresh at the store. I paired it with roasted fennel and artichoke hearts and a salad. Thanks for a great recipe!
Happy you loved it Cathy!
This looks good! I do love pork loin. You mention one side should have a lot of fat though? But the ones I’ve bought at the store have never been real fatty… Do I have the wrong cut?
Also, the images have strings on the pork but the recipe doesn’t say anything about that. How does that work?
Hi Clarissa! I mistakenly referred to this as a tenderloin, and it is a pork loin roast. A tenderloin is going to be very lean, while a loin roast will have a fat cap, and possibly be tied up with strings (depending on how your butcher prepares it). Hope that helps!
I made this recipe and it was absolutely amazing! The mushroom sauce is so rich and flavorful. I made it with a pork tenderloin (I was also confused by the reference to the fatty side but didn’t read the comment thread) and it turned out just fine, but I’ll try it with a pork loin roast next time. I roasted some brussels sprouts tossed in coconut oil on the shelf below the pork and they were a perfect compliment.
I’m glad you loved it Stephanie!