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Healthy Home Economist / Archives / Recipes / Grassfed Recipes / Pork Recipes / Pastured Pork Tenderloin

Pastured Pork Tenderloin

by Sarah Pope / Jan 14, 2023 / Affiliate Links ✔

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How to prepare pastured pork tenderloin on the grill or baked in the oven that is melt-in-your-mouth tender and perfect for the main meal or lunch sandwiches.

sliced pork tenderloin with asparagus on blue plate

I found a pastured pork tenderloin while “freezer diving” a few weeks ago.

It was over a year old but still tasted delicious both as a main meal and as leftovers.

This is the benefit of buying quality pastured meat from a local farm. It is very fresh when you get it and so lasts even longer in the freezer.

This is quite unlike supermarket meat which can potentially be gassed and/or frozen/thawed several times before you buy it “fresh”.

I thought I would share the easy preparation steps so you could try it yourself the next time you see it available.

One method for preparing healthy pork is to marinate it for a short period of time before cooking as practiced by traditional cultures.

This careful preparation was necessary for safety and added digestibility.

The most prominent of these was the long-lived Okinawan culture where pork was a staple.

pork tenderloin slices on blue plate with asparagus spears
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Pastured Pork Tenderloin

How to prepare pastured pork tenderloin on the grill or baked in the oven in a traditional manner that is melt-in-your-mouth tender.

Course Main Course
Cuisine American
Keyword grilled, marinated, pastured, traditional
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 154 kcal
Author Sarah Pope

Ingredients

  • 1 pound pork tenderloin preferably pastured from a local farm
  • 1-2 fresh garlic cloves coarsely chopped
  • 1/2 cup whey
  • 1/2 cup lemon juice
  • 2 Tbl sea salt
  • freshly ground peppercorns
  • 2 sprigs rosemary optional
  • sourdough buns optional

Instructions

  1. Trim any excess skin from the surface of the tenderloin.

  2. Place trimmed pork tenderloin in a glass bowl. 

  3. Mix whey and lemon juice and pour over the top.

  4. Marinate uncovered in the refrigerator for one hour.

  5. Rinse tenderloin with filtered water and and dry thoroughly with a clean, cotton dishtowel.

  6. Cut a large clove of garlic (or two smaller ones) into four or five pieces.

  7. Press the garlic pieces into openings you can make in the pork tenderloin flesh deep enough in so you can almost over it over with the flesh.

  8. Rub two tablespoons of sea salt all over the surface of the tenderloin.

  9. Freshly grind black pepper all over the surface of the tenderloin.

  10. Place on top rack of barbecue grill (or in the oven) which is 350-400 °F (177-204 °C) in a base of foil or foil substitute.

  11. Cover and cook for thirty minutes. To ensure that it is done, test with a thermometer that the middle is 145-165 °F (66-74 °C) after cooking.

  12. Slice and garnish with optional rosemary sprigs on a serving platter. Serve immediately.

  13. Enjoy leftovers as pork sandwiches on sourdough buns with homemade barbecue sauce.

Nutrition Facts
Pastured Pork Tenderloin
Amount Per Serving (0.25 pound)
Calories 154 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.7g
Cholesterol 75mg25%
Sodium 56mg2%
Potassium 407mg12%
Protein 23g46%
Iron 1.36mg8%
* Percent Daily Values are based on a 2000 calorie diet.
pastured pork tenderloin with rosemary sprigs wooden background
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Category: GAPS Recipes, Gluten Free Recipes, Low Carb Recipes, Paleo Recipes, Pork Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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