Holiday pork tenderloin is the perfect recipe for any holiday party dinner. Many of my clients ask me at this time of year for recipes that they can serve that will adhere to their food sensitivities yet be fancy enough for a dinner party.
This pork tenderloin with fruit recipe fits that bill. It is one of the many recipes in my new cookbook, Finally… Paleo Food I Can Eat. A dietary guide and cookbook featuring recipes for breakfast, lunch, dinner, dessert and snacks that are free of gluten, dairy, eggs, grains, legumes, refined sugar and almonds. Many people who want to follow a paleo diet have sensitivities to eggs or almonds. I set out to create recipes that are simple, healthy and free of many of the top food allergens.
I hope you will check out my cookbook here and let me know how you enjoy this holiday pork tenderloin.
- 1.5- 2 lb pork tenderloin
- 1/2 cup apple butter
- 1/4 cup currants
- 2 tbsp dried cranberries
- 1/3 cup walnut pieces
- 1/2 tsp cinnamon
- 1 apple, sliced thinly
- sea salt to taste
- pepper to taste
- Slice tenderloin in half lengthwise
- Sprinkle with salt and pepper and spread a layer of apple butter on each piece of tenderloin
- In a bowl, combine currants, cranberries, walnuts and cinnamon.
- Spread mixture on top ob both pieces of tenderloin.
- Lay a few slices of apple over top of mixture
- Carefully place one piece of tenderloin on top of the other and tie with butchers string
- Bake 350F for 25-30 minutes
Original Recipe by Shirley Plant