This Whole30 Pork Tenderloin with Balsamic Caper Pan Sauce and Basil, Truffle Mashed Potatoes is recipe I have been excited about sharing for a while. I actually first made it a couple of weeks ago, thinking it would need a tweak or two, but it can out perfect the first try (not the norm, haha)! Unfortunately, it was too dark outside to shoot and well, we ate it up pretty fast. But hey, it gave me an excuse to make it again asap!
What you need for Whole30 Pork Tenderloin with Balsamic Caper Pan Sauce and Basil Truffle Mashed Potatoes:
For this recipe you will need a cast iron skillet or other oven safe skillet or pan. You will be transferring the skillet directly from the stovetop into a 450 degree F oven so it will need to be able to withstand high heat.
You will also need a large pot to boil and mash the potatoes in.
The ingredients for this recipe are surprisingly simple but oh so effective. The pork and pan sauce are naturally Whole30/Paleo, the only substitution is that you will use coconut milk instead of cream or sour cream for the potatoes.
For the Whole30 Pork Tenderloin and Balsamic Caper Pan Sauce
- Pork tenderloin: Quality does matter so be sure to find a good cut from an ethical supplier.
- Spices & Crushed Garlic: You will coat the pork tenderloin in a mix of dried rosemary, dried thyme, onion powder, salt, pepper and crushed garlic. This not only gives great flavor to the pork itself but infuses the pan sauce with absolutely delicious drippings.
- Olive oil: I do recommend using a good olive oil for this recipe rather than other Whole30 compliant options such as avocado or coconut oil. While you could sub with avocado oil in a pinch (would not recommend coconut oil) , the flavor of the olive oil works really well here.
- Beef Broth or Bone Broth: Make sure to check your labels for any added sugars when doing Whole30. You can also make your own broth super easily in the slow cooker by combining beef bones with veggies and water and cooking on low for around 16-20 hours.
- Balsamic Vinegar: No need to get super expensive, aged balsamic but good quality does make a difference.
- Capers: I absolutely love capers and could honestly put them in anything. This recipe calls for 3 Tbsp, but if you are less of a caper fan you can cut it back some.
- Ghee or Butter: Adding a dollop of ghee or butter at the end gives the pan sauce a decadent richness that you will love. I you’re doing Whole30 to the line then definitely use ghee. If you are off round of a little more flexible than a high quality butter, such as Kerrygold, works just as well.
For the Whole 30 Basil Truffle Mashed Potatoes
- Potatoes: I recommend using Yukon Gold Potatoes for this recipe but any waxy potato will work.
- Basil: I love basil in mashed potatoes and the freshness of the herbs beautifully compliments the roast pork and rich pan sauce.
- Truffle Oil: Truffle oil is one of those ingredients where a little can go a long way to make a dish truly feel like something special. I also love adding it to mashed potatoes when I’m on Whole30 because I feel like it masks any residual coconut flavor from the coconut milk, which is necessary to make the potatoes smooth and creamy.
- Coconut Milk: When you are making mashed potatoes during Whole30 using a little coconut milk is a great way to get that rich creaminess you would otherwise achieve from dairy products.
- Ghee or Butter: Ghee gives these potatoes a great flavor and richness. If you are less strict on Whole30 or no on a round a high quality butter, such as Kerrygold, also works great.
- Spices: These mashed potatoes use a combination of garlic powder and onion powder, along with salt & pepper to create amazing flavor.
Perfect for Date Night!
This dish would make a fabulous date night or Valentines Day dinner. The basil and truffle in the mashed potatoes make it feel really special and I could quite literally drink the pan sauce from the skillet.
You can pair with some simple roasted or steamed veggies such as my Rosemary, Garlic Carrots or on its own. So delicious!
Check out other Whole30 Recipes from The Jam Jar Kitchen!
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