Rosemary-rubbed pork tenderloin and a tomato salad seasoned with briny capers and fresh mint go together beautifully in this paleo-friendly dinner.
Ingredients
- 6 tbsp olive oil, divided
- 1 tbsp dried rosemary
- 1 tsp garlic powder
- 2 (1 ¼ lb) pork tenderloins
- 2 tbsp white wine vinegar
- 1 tbsp capers
- 5 medium tomatoes
- ½ very small red onion, thinly sliced
- ¼ cup mint leaves
Steps
- Preheat grill to medium-high. Meanwhile, in a large bowl, combine 3 tbsp oil, rosemary, garlic powder, salt, and pepper. Add the pork and turn to coat.
- Grill pork 15–18 min., turning occasionally, until pork is fully cooked (145°F on an instant read thermometer). Transfer pork to a cutting board and let rest 10 min.
- Meanwhile, in a medium bowl, whisk together remaining 3 tbsp oil, vinegar, and capers. Cut the tomatoes into wedges and add to bowl with the onion and mint. Season with salt and pepper to taste. Toss together to combine. Serve with pork.
Tips
To serve as another meal for 4 later in the week, reserve 1 pork tenderloin after grilling. Thinly slice and reheat pork in microwave. Serve on 4 toasted soft rolls with store-bought Thai-style peanut sauce, dill pickle chips, and shredded lettuce.
This recipe is
- Gluten-free
- Nut-free
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
- Paleo
Tags
- Dairy Free
- Nut Free
- gluten free
- July/Aug 2020
- Wheat Free
- Lactose Free
- Egg Free
- Paleo Diet
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