Paleo and Dirty Dishes!: Delicious Fall Apart Pork Tenderloin

Have you ever gnawed on a piece of meat that had the texture of shoe leather? Notice I didn’t say tasted like shoe leather, because hopefully none of you have ever eaten shoe leather! Guess what? This meat doesn’t fall into that category! This pork tenderloin is the most moist, tender piece of meat that you will ever put into your mouth. It literally melts in your mouth. The vegetables that are nestled underneath the tenderloin are roasted to perfection and are soft and tender. They take on a completely different flavor when they are roasted in the oven. I encourage you run to the store, grab a pork tenderloin, any kind of hard veggies you like, and make this as soon as you can. Next, invite a friend over! Find a significant other! Or just let your family enjoy the delicious goodness. if all else fails, you can always call me and I’ll come over and eat with you. Your friends and family will be impressed with such an awesome meal. They will think that you slaved over a hot stove for hours when really it only took you a few minutes of prep time. Don’t let them in on the secret and be sure to make them do all the dishes! Let me know what you think after you try this recipe. I am sure you will put this on your weekly meal rotation.

Fall Apart Pork Tenderloin

1 Pork Tenderloin - depends on your family size

I usually use a 3 pound one for our family of 4

4 Whole Garlic Cloves - peeled
2 Whole Shallot
Salt and Pepper to taste
Extra Virgin Olive Oil
Hard Vegetables - You may use whatever vegetables you like

I use different ones each time I make it. Some suggestions are:

Butternut Squash - be sure to peel these guys!
Sweet Potato
Brussel Sprouts
Parsnips - be sure to peel these guys!
Carrots
Rutabaga - be sure to peel these guys!

Instructions

Slice your shallots

Cut the ends off you brussel sprouts and cut in half

Yummy carrots

Lay out a two strips of aluminum foil. Each strip should be big enough to wrap the tenderloin and the vegetable mix. In other words, pretty big. Cover it with olive oil so your veggies won't stick. Slice your shallots up into strips. Next, smash your garlic cloves with the back of your knife. This pops off the garlic skin.

The vegetables are the easy part. Cut them up into even sized pieces. You don't want big pieces and little pieces because you want them all to cook evenly. They don't have to be perfect, just pretty uniform. The good part is that most of the vegetables do not need to be peeled. The peel is where all the good vitamins are so save your self some work and don't peel them. There are two, however that do need to be peeled and those are the parsnips and the rutabaga.

Start layering your shallots, whole garlic cloves, and vegetables on your foil. When they are all layered on, pour on a couple of tablespoons of olive oil and make sure the vegetables are good and covered. Salt and pepper.

Now for that pork tenderloin. Remove it from the wrapper and put it in a very hot cast iron skillet that has just a bit of olive oil or bacon grease. Yes, I said bacon grease. It's really not bad for you, if eaten in moderation and with good fats and vegetables. Brown your pork tenderloin on all sides. Once you get a good sear on it take it off the stove and place it on the vegetable blanket. Add just about a teaspoon or so more of olive oil on top of the pork loin.

Tasty butternut squash

Now wrap it up tightly and put it on a cookie sheet for baking. You can prep it a day ahead of time or in the morning and put it in the fridge for later in the day. The tenderloin should bake for 1 hour per pound of pre-cooked weight at 300 degrees. I know this seems like a long time, but it takes that long for it too be come pull apart tender. Don't worry, I promise you it will be moist. Just make sure you seal it up really well in the foil.

Be careful when opening the foil package, because the steam can burn you. You will be amazed at how awesome it smells and how even better it taste. My mouth is watering right now. I guess I better go get my out of the fridge and put it in the oven!! If you need me I will be eating some delicious fall apart pork tenderloin, and in the kitchen doing the dishes.