If you need a break from these dreary winter days, I have just the proposition. Lower the blinds, start a fire in the fireplace, turn on some cozy music, light a cinnamon pumpkin apple whatever-makes-you-feel-like-fall candle, and try this delicious and fall-inspired dish. You can pretend that the sticky hot days of summer have just ended and you are eagerly welcoming fall into your home all decked out in your cutest mustard colored sweater. It’s better than looking at Instagram pictures of all your friends who were smart enough to flock to a tropical island right about now.
We are in the midst of whole30, and I confess, I do not miss sugar at all. I would take a thick piece of toast and butter over dessert any day. But then again, isn’t sugar the “saturated fat” of our day? Apparently we (as a society) are late to the game . For those of you who just finished January whole30, how is the “reintroduction” going for you?
WHOLE30: PORK TENDERLOIN WITH ROASTED VEGGIES
inspired by: Gluten Free Fix and Epicurious
serves 3-4 as an entree
approximately 1.5 pound pork tenderloin
1 large or 2 small sweet onions, cut into wedges
2 large apples, I used Pink Lady, cut into slices
approximately 1 pound sweet potatoes, cut into wedges about the size of your apple slices
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4 to 1/2 teaspoon chili powder
salt and pepper to taste
olive oil
sesame oil
Preheat oven to 400 degrees F.
SEASON: Toss vegetables in paprika, cumin, chili powder, and season with salt and pepper. Set aside for a few minutes.
Season pork loin with salt and pepper on all sides.
SEAR: Heat an oven-proof cast iron skillet
BAKE: Add vegetables to cast iron pan and evenly place around pork. Cook pork for 15-20minutes or until it reaches 140 degrees F.
Take pan out of oven and remove pork, let it rest on a cutting board while the veggies finish cooking. Give your veggies a toss and put them back in the oven to cook for an additional 10 minutes, until soft and just beginning to brown. Serve with pork and enjoy!
Dahlia Kitchen 
Hi Alicia Writing to tell you how delicious this recipe is!! I made a quick version by buying butternut squash pre-cut instead of using the sweet potato. . Eric actually helped me with the searing😄 We cooked the pork much longer…almost 40 min & vegies 50.
Grateful to receive your healthy recipes! Happy winter, Sue
Sent from my iPhone
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Hi Sue! I love using pre-cut squash to save time… so easy! And I’m glad you figured out a good length of time to cook your pork- it can be tricky and especially varies with the thickness of the meat. Thanks for trying out the recipes and hope you are well!
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