Pork Tenderloin With Zucchini Salad

Calories per serve: 366


  • 0.5 kg. pork tenderloin

  • 1/4 tsp. salt

  • 1/4 tsp. pepper

  • 2 tbsp. olive oil

  • 220 g. mushrooms, sliced

  • 2 green onions, chopped

  • 1/4 tsp. fresh thyme

  • 1/4 cup white wine

  • 1 tbsp. coconut oil

  • 1 cup chicken stock

Zucchini Salad Ingredients:

  • 2 tbsp. olive oil

  • 3 tbsp. walnuts, crushed

  • 1 large zucchini, cut into thin matchstick pieces

  • Salt and pepper to taste


  1. Preheat oven to 200 C.

  2. Season pork with salt and pepper.

  3. Add 1 tbsp. olive oil to a medium-sized pan placed over medium-high heat. Place the pork in the pan and allow to cook on all sides until golden brown (just a few minutes).

  4. Remove pork from pan and place on a baking tray. Bake for approximately 20-25 minutes.

  5. In the same pan, add remaining oil. Sauté onions until soft, then add mushrooms and thyme. Continue to cook until mushrooms are golden brown in colour.

  6. Add wine and cook until completely evaporated. Then add broth and continue to cook for 5-8 minutes.

  7. Lastly, add the coconut oil. Allow to melt and the sauce will thicken slightly.

  8. For zucchini salad: Heat medium-sized pan over medium heat. Add walnuts and allow to cook until they begin to brown. Stir constantly to prevent them from burning. Remove once they become fragrant and golden.

  9. Add oil to the pan and toss in zucchini, season to taste and allow to cook for just a few minutes until zucchini softens; about 5 minutes.

  10. Add walnuts back to the pan and mix well.

  11. Slice the pork and top with sauce. Serve salad on the side.

Recipe credit: Paleo Leap

1 view0 comments