Go Back
+ servings
pork tenderloin with balsamic caper pan sauce

Pork Tenderloin with Balsamic Caper Pan Sauce

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.
4.78 from 9 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings

Equipment

  • cast iron skillet or other oven safe pan

Ingredients
  

  • 1-2 lb pork tenderloin
  • 1 tsp salt
  • ½ tsp dried rosemary
  • ½ tsp dried thyme
  • ½ tsp onion powder
  • ½ tsp black pepper
  • 2 cloves garlic, crushed I highly recommend using fresh garlic (not jarred).
  • 2 tbsp olive oil
  • ½ cup beef broth
  • cup balsamic vinegar
  • 3 tbsp capers
  • 1 tbsp ghee or high quality butter
  • salt & pepper

Instructions
 

  • Preheat oven to 450 degrees F.
    Remove pork tenderloin from packaging and pat dry with a paper towel. Set aside.
  • In a small bowl combine rosemary, thyme, onion powder, salt, pepper and crushed garlic. Mix to combine.
    The evenly rub mixture on all sides of the pork tenderloin to fully coat.
  • Add 2 tbsp olive oil to a cast iron or other oven safe skillet and heat over medium high until hot and shimmering.
    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.
  • Transfer the cast iron skillet into the oven and roast at 450 degrees F for about 12 minutes or until the thickest part 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. *Do not rinse the pan.*
  • 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 if desired. Top with Balsamic caper pan sauce and enjoy!

Notes

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 .
Keyword 30 minute meal, Paleo, Pork Tenderloin, Whole30
Tried this recipe?Let us know how it was!