Paleo Pork Tenderloin with Creamy Mustard Sage Sauce

whole30 compliant

Back when I worked as a personal chef, I often served a version of this pork tenderloin for my clients weekly meals and at client gatherings. It was always one of the first dishes to disappear from the table. Converting the recipe in to this paleo pork tenderloin with creamy mustard sage sauce required only a few simple swaps, and the result is every bit as flavorful and satisfying as the original.

One of my favorite things about this Paleo Pork Tenderloin with Creamy Mustard Sage Sauce is its versatility. It’s elegant enough for entertaining, yet easy enough for a weeknight family dinner. You can easily double or triple the recipe for holiday meals, family celebrations, or casual get-togethers. It’s delicious served warm right out of the oven, but it’s just as tasty chilled.

Why is pork tenderloin such an easy meal

Pork tenderloin is one of my favorite proteins to cook because it delivers a lot of flavor with very little effort. It is naturally lean and tender and cooks quickly. It goes with all types of spices and sauces, and can be made in so many different ways. Such as, grilling, roasting, or even sliced in to medallions and pan seared.

What are the ingredients

• Pork tenderloin
• Olive oil
• Balsamic vinegar
• Salt
• Pepper
• Onion powder
• Mayo
• Mustard
• Sage
• Green onions

Time to make this pork tenderloin

• Start by trimming the silver skin off of the pork tenderloin (the long silver looking flesh on the pork tenderloin).
• In a large bowl combine the olive oil, balsamic vinegar salt, pepper, and onion powder. Place the pork tenderloin in the bowl with the marinade and marinate for 4 hours.
• Make the sauce by combining the mayo, stone ground mustard, sage, green onions, salt, pepper, and onion powder. Stir well and put in the refrigerator for at least 1 hour.
• Take the pork tenderloin out of the marinade and dry it off. Grill the pork for about 25 minutes or until the internal temperature reaches 145 degrees. You can also bake this in the oven at 400 degrees. Let the pork sit for 10 minutes before cutting.
• Slice the pork and serve with the sauce.

Paleo Pork Tenderloin with Creamy Mustard Sage Sauce

Recipe by Kristin Sullinger

This paleo pork tenderloin with creamy mustard sage sauce is an easy dinner featuring juicy, perfectly seasoned pork. A flavorful meal that is perfect for busy weeknights or a special occasion.

Course: EntreeCuisine: American

Servings

Adjust servings

+

–

4

servings

Prep time

4

hours 

Cooking time

25

minutes

Resting time

10

minutes

Total time

4

hours 

35

minutes

Ingredients

• Marinade

• 1 pork tenderloin

• 1/4 cup olive oil

• 1/4 cup balsamic vinegar

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon onion powder

• Sauce

• 1 cup mayo

• 1/2 cup stone ground mustard

• 1/4 cup fresh sage, minced

• 4 green onions

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon onion powder

Directions

• Start off by trimming the silver skin off of the pork tenderloin. You will see that there is a long bit of silver looking flesh that you will want to cut off.
• In a large bowl combine the olive oil, balsamic vinegar, salt, pepper, and onion powder. Place the pork in the bowl with the marinade and marinate for 4 hours. This can also be marinated over night and even up to 24 hours before cooking.
• Make the sauce by combining the mayo, stone ground mustard, sage, green onions, salt, pepper, and onion powder. Stir to combine. Place in the refrigerator for at least 1 hour. This sauce is so great and it can be made the day ahead. Just cover and store in the refrigerator until you are ready to serve the pork.
• Take the pork tenderloin out of the marinade and dry it off. Grill the pork for 25 minutes or until the internal temperature reaches 145 degrees. This can also be baked in the oven at 400 degrees if you do not want to grill it. Let it sit for 10 minutes.
• Slice the pork and serve with the sauce. This is great served warm or cold. We love to pack this for a sunset picnic on the beach. Enjoy!

Nutrition Facts

• Serving Size: 1 serving
• Total number of serves: 4
• Calories: 1089kcal
• Fat: 72.5g
• Saturated Fat: 13.9g
• Cholesterol: 318mg
• Sodium: 1843mg
• Potassium: 1908mg
• Carbohydrates: 7.2g
• Fiber: 1.9g
• Sugar: 4g
• Protein: 96g
• Vitamin A: 9.5mcg
• Vitamin C: 2.6mg
• Calcium: 75mg
• Iron: 6mg
• Vitamin D: 1.5mcg
• Vitamin E: 5mg
• Vitamin K: 125.4mcg
• Thiamin: 4.5mg
• Riboflavin: 1.6mg
• Niacin: 30.2mg
• Vitamin B6: 3.5mg
• Vitamin B12: 2.4mcg
• Folate: 13.2mcg
• Pantothenic Acid: 4mg
• Phosphorus: 1158mg
• Magnesium: 145mg
• Zinc: 9mg
• Selenium: 149.5mcg
• Copper: 2.9mg
• Manganese: 0.4mg

This paleo pork tenderloin with creamy mustard sage sauce is great for busy weeknights because it cooks in 25-30 minutes. It reheats great and it is even good served cold, making it the perfect meal for meal prep, packed lunches, picnics, and entertaining. Whether you are cooking for your family or hosting guests, this pork tenderloin is an impressive but stress free meal that is perfect.