Whole30 Pork Tenderloin with Balsamic Caper Pan Sauce

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.

Whole30 Pork tenderloin with balsamic caper pan sauce and basil truffle mashed potatoes


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!

For more information on the Whole30 programs and list of approved ingredients check out the Whole30 Website, or the book: It Starts With Food

Whole30 Pork Tenderloin with Balsamic Caper Pan Sauce and Basil, Truffle Mashed Potatoes

Whole30 Pork Tenderloin with Balsamic Caper Pan Sauce and Basil, Truffle Mashed Potatoes

The insanely delicious Whole30 compliant recipe for pork tenderloin and mashed potatoes is perfect for a special occasion or weeknight meal and comes together in less than 30 minutes.

Recipe by The Jam Jar Kitchen
5 from 14 votes
Course: Dinner, Main Course, SidesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time




  • For the Pork Tenderloin & Balsamic Caper Pan Sauce
  • 1 – 1.5 lb pork tenderloin

  • 1 tsp salt

  • 1/2 tsp dried rosemary

  • 1/2 tsp dried thyme

  • 1/2 tsp onion powder

  • 1/2 tsp black pepper

  • 2 cloves garlic, crushed

  • 1-2 tbsp olive oil

  • 1/2 cup beef broth

  • 1/3 cup balsamic vinegar

  • 3 tbsp capers

  • 1 tbsp ghee

  • salt & pepper

  • For the Basil, Truffle Mashed Potatoes
  • 2.5 – 3 lb Yukon Gold potatoes , peeled and cut into large chunks

  • 3 tbsp ghee

  • 1/3 cup coconut milk, full fat

  • 1 tsp salt

  • 1/2 tsp black pepper, freshly ground preferred

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/4 cup fresh basil, thinly sliced (loosely packed)

  • 1 tsp truffle oil

  • salt & pepper to taste


  • Preheat oven to 450 degrees F.

    Place potatoes in a large pot and fill with water until the potatoes are covered. Salt the water and bring to a boil over medium-high to high heat. Continue to boil until potatoes are tender. Drain and then pour back into the pot. Set aside.
  • {While the pork is cooking} add ghee, coconut milk, garlic powder, onion powder, salt & pepper to the cooked and drained potatoes. Give them a good mash with a potato masher until well combined and creamy.

    Add in sliced basil and truffle oil. Stir to combine.
  • {While the potatoes are cooking} remove pork from its packaging and pat dry with a paper towel.

    Add 1-2 tbsp of olive oil to the a cast iron skillet and heat over medium-high to high heat until hot and shimmering.

    Combine rosemary, thyme, onion powder, salt, black pepper and crushed garlic in a small bowl. Then rub the mixture on all sides of the pork tenderloin to fully coat.

    Place the pork tenderloin in the hot pan (you should immediately hear a sizzle, if you don’t it isn’t hot enough). Sear for 1-2 minutes on all for sides to golden brown.

    Place cast iron skillet with pork into the oven and roast at 450 degrees F for 12 minutes or until the thickest party of the tenderloin has reached an internal temperature of 145 degrees F.
  • Remove cast iron skillet from the oven. Remove pork tenderloin from the pan and cover with foil to rest and keep warm.

    Place the pan with the pork drippings back on the stover over medium to medium-high heat. Add in beef broth and balsamic vinegar to deglaze and whisk together, making sure to incorporate all the brown bits stuck to the bottom of the pan.

    Bring mixture to a low boil and continue to cook for 3-5 minutes until the liquid has reduced by about half.

    Remove from the heat and stir in capers, ghee, and a pinch of salt & pepper to taste.
  • Slice the pork tenderloin and serve with basil, truffle mashed potatoes. Top with Balsamic caper pan sauce and enjoy!


  • This recipe can easily be doubled or even tripled to serve a crowd.
  • If you are not following a Paleo or Whole30 diet feel free to substitute the ghee with butter and the coconut milk with heavy cream or sour cream .

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  1. This dish was amazing….Flavors wet well together and the loin was perfectly cooked…..Nice job…

  2. Heather A Rosser

    Made this tonight with the rosemary garlic carrots. Omg! This was the most amazing meal. The flavors were phenomenal. My whole family loved it. Thanks for sharing. You made me look like a professional chef.

  3. This was amazing! I wanted to make a restaurant quality meal for a special evening with my husband, and this was perfect! The pork turned out so tender.. and the sauce… oh my! So yummy! Thank you for the recipe!

  4. This was so delicious! We loved all the flavors that were blending so well together. And the mashed potatoes were great as a side dish.

  5. Such a great dish, the flavors go great together. And those potatoes, I can’t get enough.

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