Roasted Teriyaki Pork Tenderloin with Pineapple – W30
green beans and cauliflower rice
  • Whole 30
  • freezable, one pan, pork
Roasted Teriyaki Pork Tenderloin with Pineapple – W30
green beans and cauliflower rice
  • Whole 30
  • freezable, one pan, pork
Servings:

Ingredients

Prep
  • 2 1/2 lb pork tenderloin 1 large or 2 small tenderloins
  • 1/4 C coconut aminos
  • 2 T balsamic vinegar
  • 1 T olive oil
  • 1/2 T spicy brown mustard Primal Kitchen
  • 2 t minced garlic
  • 1 t minced ginger
  • salt and pepper to taste
On Cooking Day
  • 1 T olive oil
  • 15 oz pineapple slices or chunks – organic in pineapple juice
  • 16 oz frozen green beans
  • 1 bag frozen cauliflower rice

Instructions

To Assemble
  1. Place pork tenderloin in a large zipper bag. Mix remaining ingredients in a bowl. Pour half of the marinade over pork. Zip to seal and shake to mix. Reserve the remaining sauce for cooking day.
To Cook
  1. Preheat oven to 400 degrees. Heat olive oil in a large oven-safe skillet over medium-high heat. Add tenderloins and cook 3-4 minutes per side until browned.
  2. Add in reserved sauce turn to coat brown pork chops in sauce. Drain pineapple, reserving 1/2 C juice. Arrange slices around pork. Pour reserved pineapple juice around tenderloin. Transfer to oven and bake for 20-30 minutes longer until pork is cooked thoroughly (155-160 degrees). Let rest for 5 minutes before slicing.
  3. Cook green beans and cauliflower rice according to package directions.

Ingredients

Prep
  • 2 1/2 lb pork tenderloin 1 large or 2 small tenderloins
  • 1/4 C coconut aminos
  • 2 T balsamic vinegar
  • 1 T olive oil
  • 1/2 T spicy brown mustard Primal Kitchen
  • 2 t minced garlic
  • 1 t minced ginger
  • salt and pepper to taste
On Cooking Day
  • 1 T olive oil
  • 15 oz pineapple slices or chunks – organic in pineapple juice
  • 16 oz frozen green beans
  • 1 bag frozen cauliflower rice

Instructions

To Assemble
  1. Place pork tenderloin in a large zipper bag. Mix remaining ingredients in a bowl. Pour half of the marinade over pork. Zip to seal and shake to mix. Reserve the remaining sauce for cooking day.
To Cook
  1. Preheat oven to 400 degrees. Heat olive oil in a large oven-safe skillet over medium-high heat. Add tenderloins and cook 3-4 minutes per side until browned.
  2. Add in reserved sauce turn to coat brown pork chops in sauce. Drain pineapple, reserving 1/2 C juice. Arrange slices around pork. Pour reserved pineapple juice around tenderloin. Transfer to oven and bake for 20-30 minutes longer until pork is cooked thoroughly (155-160 degrees). Let rest for 5 minutes before slicing.
  3. Cook green beans and cauliflower rice according to package directions.
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