First of all, the random winner for the Sweet & Simple Gluten Free Baking cookbook is Marilyn – Congratulations! I’ll be contacting you shortly for your mailing address, or you can go ahead and send it to me using my ‘Contact Me’ page if you would rather 🙂 Thanks to everyone who participated!!!
Now, on to the recipe…
This is one of those dinners that I make when I don’t feel like cooking or doing a lot of dishes, I just throw it together and never even measure anything. It takes about 15 minutes to prepare and 20 minutes to roast, plus I only have to wash my cast iron skillet, one bowl, one cutting board, and a knife -I’m all about simple these days 🙂
In addition to this dish being really flavorful and easy to make, it also happens to be AIP friendly (I think)!!! I’ve heard a lot about AIP but just recently started looking into for myself. AIP stands for Auto-Immune Protocol. It basically cuts out any food that can make your immune system have a negative reaction. I’ve read many stories about people putting their auto-immune diseases into remission using this diet so I’ve been thinking about trying to do it for myself since I have Hashimoto’s disease (when your immune system attacks your thyroid) and it seems to be flared a lot lately – but AIP seems SO HARD!!!! In addition to no gluten, grains, dairy, and refined sugars like the Paleo diet, it also cuts out nightshades (peppers, white potatoes, eggplant, chili powder, paprika, and tomato products), nuts, seeds, coffee, chocolate, and eggs…. WHAT!!???!!!
While I haven’t started the AIP diet yet, because I might actually die if I do, I did cut out nightshades since I heard they are very inflammatory and I have a lot of problems with inflammation. I’m also going to try to at least cut back on the amount of nuts, eggs, coffee, and chocolate I eat to see if I feel any better. While the diet seems daunting, the idea of feeling better gives me motivation, so we’ll see!!! I just started a new AIP Pinterest Board for inspiration and ideas if you are interested in AIP at all and want to follow it. Also, if you want to learn more about AIP, I like this page from The Paleo Mom 🙂
I hope you enjoy my recipe 🙂
- 1 Pork Tenderloin
- 2 Small or 1 Large Sweet Potatoes
- 2 Apples
- ¼ tsp. Salt + more to taste
- ½ tsp. Pepper + more to taste
- 3 Sprigs Fresh Rosemary about 3 inches long, chopped (or about 2½ tsp. dried)
- 5 Tbsp. Extra Virgin Olive Oil, divided
- Pre-heat oven to 425 degrees.
- Remove pork from the fridge and allow it to sit on the counter until the oven pre-heats.
- Wash your sweet potatoes, apples, and fresh rosemary. Then chop the apples and sweet potatoes into bite-sized pieces and place in a large bowl. Chop up 1 sprig or rosemary (or 1 tsp. dried) and add to the bowl along with 2 Tbsp. of olive oil and salt and pepper to taste. Toss to combine and set aside.
- In a small bowl, combine 1 Tbsp. of oil, salt, pepper, and remaining rosemary. Mix well and rub all over the pork tenderloin.
- Heat the remaining 2 Tbsp. of oil over medium-high heat in a large oven proof skillet, I prefer a cast iron skillet.
- Transfer the tenderloin to the skillet and sear the outside, using tongs to turn it over. This should only take about 1 minute.
- Arrange the sweet potatoes and apples around the tenderloin. Try to place the sweet potatoes on the very bottom because the apples tend to get soggy there 🙂
- Transfer the skillet the oven and roast for 25 minutes, or until the tenderloin is just cooked through - 155 degrees in the center.
- Allow to rest 5 minutes before cutting into the tenderloin.
this post is part of Fat Tuesday, Allergy Free Wednesdays, And Gluten Free Wednesdays