Whole30 Pineapple Teriyaki Pork Tenderloin
This Teriyaki Pork Tenderloin recipe with fresh pineapple is made with Whole30 compliant teriyaki sauce for a lean, healthy, gluten free, Whole30 recipe that's easy enough to whip up for a weeknight dinner!
Ingredients
Whole30 Teriyaki Sauce
- ½ cup coconut aminos
- ½ cup orange juice
- ¼ cup rice vinegar
- 4 cloves garlic, crushed
- 1 tsp fresh ginger, grated
- ¼ tsp red chili flakes
- 1 tbsp tapioca starch
- 1 tbsp water
Pineapple Pork Tenderloin
- 1.5 lb pork tenderloin, sliced
- ½ pineapple, skin and center removed and sliced
- 2 cups bell pepper, large dice
- 1 cup onion, large dice
- 2 tbsp coconut oil, melted
Instructions
- Preheat the oven to 400°F.
- Heat a saucepan on the stove over medium heat, add the coconut aminos, orange juice, rice vinegar, garlic, ginger and red chili flakes to the pan, whisk to combine.
- Bring to a boil, then simmer 4-5 minutes.
- In a small bowl, combine the tapioca starch and water, add this to the boiling sauce and whisk together.
- Reduce the heat to low and simmer 3-4 minutes.
- Remove the teriyaki sauce from the heat and set aside to cool.
- Place the pork tenderloin in a large baking dish, slice the pork every ½ inch ¾ of the way through, then add a slice of pineapple in between each slice of pork.
- Add the bell pepper and onion to the dish around the pork.
- Spoon the teriyaki sauce over the pork and pineapple.
- Drizzle the coconut oil over the bell peppers and onions.
- Place in the oven and roast for 15 minutes, remove from the oven, cover with foil and continue cooking for 15-20 minutes, or until a thermometer inserted in the middle of the pork reads 140°F.
Nutrition Facts
Serving 4gCalories 419kcal (21%)Carbohydrates 35g (12%)Protein 37g (74%)Fat 14g (22%)Saturated Fat 8g (40%)Cholesterol 111mg (37%)Sodium 776mg (32%)Potassium 1081mg (31%)Fiber 4g (16%)Sugar 19g (21%)Vitamin A 2497mg (50%)Vitamin C 169mg (205%)Calcium 48mg (5%)Iron 2mg (11%)
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