Whole30 Pineapple Teriyaki Pork Tenderloin Food

WHOLE30 PINEAPPLE TERIYAKI PORK TENDERLOIN

Steps:

• 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.

TERIYAKI PORK TENDERLOIN

Steps:

• Combine all ingredients in self-sealing bag; seal bag and mix well. Let rest at room temperature for 20-30 minutes (or overnight in the refrigerator).
• Preheat oven to 450 degrees Fahrenheit.
• Remove tenderloin from marinade, discarding leftover marinade.
• Roast tenderloin in shallow pan in oven for 20-25 minutes, until meat thermometer inserted in thickest part reads 155 degrees to 160 degrees Fahrenheit.
• Remove from oven and let tenderloin rest for 5-10 minutes before slicing.

SIMPLE TERIYAKI PINEAPPLE PORK LOIN

Steps:

• pre-heat oven to 375 degrees.
• place pork loin in backing dish, slit down the middle to make a boat to hold the pineapple.
• pour pineapple with juice into the pork loin.
• pour teriyaki sauce over pineapple and pork.
• pour honey over pork and pineapple.
• dust pork with all of the dry spices and onion.
• place the pork into the heated oven and cook for 45 minutes.
• about half way through cooking baste the pork with the juices.