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Pork tenderloin with honey blueberry sauce for Full GAPS

Pork Tenderloin With Honey Blueberry Sauce

Herb-crusted Full GAPS pork tenderloin roasted with citrus and served with a warm raw-honey blueberry sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 2 1/4 lb pork tenderloin source range 2 to 2 1/2 pounds
  • 1 tbsp softened ghee, coconut oil, or rendered animal fat plus a little more for the baking dish
  • 1 tsp mineral sea salt
  • 1 tsp dried rosemary ground to a powder when possible
  • 1 tsp dried Italian herbs thyme, sage, oregano, marjoram, or a pure blend
  • 1 tsp pure garlic powder optional
  • 1 tsp ground ginger
  • 2 1/2 tbsp fresh lemon, lime, or orange juice source range 2 to 3 tablespoons
  • 1/4 cup filtered water
Honey Blueberry Sauce
  • 2 tbsp coconut oil divided
  • 2 tbsp ghee or rendered animal fat
  • 1/4 cup shallots minced; use alone or with the fresh ginger
  • 2 tbsp fresh ginger root minced; use instead of the shallots or with them
  • 1 clove garlic minced, optional
  • 2 tbsp fresh rosemary minced
  • 2 cups blueberries fresh or frozen and slightly thawed
  • 2 tbsp raw honey
  • 1/2 tsp ground ginger
  • 1/4 tsp mineral sea salt

Equipment

  • 1 Le Creuset Heritage rectangular baking dish 4-quart Artichaut, or another large glass, ceramic, or enameled cast-iron dish
  • 1 Sharp stainless-steel knife or fork
  • 1 Spice grinder optional, for powdered rosemary
  • 1 Instant-read thermometer
  • 1 Large stainless-steel sauté pan
  • 1 Silicone or wood spoon

Method
 

Bake the Pork
  1. Heat the oven to 400°F. Lightly grease a large glass, ceramic, or enameled cast-iron baking dish.
  2. Pierce the tenderloins all over with a sharp stainless-steel knife or fork. Rub the softened cooking fat over every side.
  3. Mix the sea salt, rosemary, Italian herbs, optional garlic powder, and ginger. Pat the seasoning over the top, sides, and underside of the pork until the coating is even and slightly damp with no large bare patches.
    Herb-rubbed raw pork tenderloins in an Artichaut Le Creuset baking dish before citrus and water
  4. Set the pork in the dish. Drizzle the citrus juice over the top and pour the filtered water around the meat.
  5. Bake for 25 to 30 minutes, or longer for larger tenderloins, until the outside is browned and crisp in spots and the thickest part reaches at least 145°F.
  6. Spoon the clear golden pan juices over the pork. Rest in the dish for 5 to 10 minutes before slicing.
    Roasted herb-crusted pork tenderloins resting in citrus pan juices
Make the Honey Blueberry Sauce
  1. While the pork bakes, melt 1 tablespoon coconut oil with the ghee or rendered animal fat in a large stainless-steel sauté pan over medium heat. Add the shallots or fresh ginger, optional garlic, and rosemary; cook for 2 minutes.
  2. Add the blueberries, raw honey, ground ginger, and sea salt. Simmer about 5 minutes, reducing the heat when needed, until the berries soften and a spoon-drawn path closes slowly.
  3. Stir in the remaining 1 tablespoon coconut oil and cook 2 to 3 minutes more. Remove from the heat before the sauce becomes sticky; it thickens further as it cools.
Serve
  1. Slice the rested pork into 3/4-inch pieces. Spoon the warm sauce over the slices or onto the platter first, then fan the pork over it.

Notes

  • Full GAPS: Use after cooked fruit and every included ingredient are introduced and tolerated.
  • Pork amount: The source range is 2 to 2 1/2 pounds; the card uses a truthful 2 1/4-pound scaling base.
  • Citrus: The source range is 2 to 3 tablespoons; the card uses 2 1/2 tablespoons as the scaling base.
  • Shallots or ginger: Use the shallots, replace them with the measured fresh ginger, or use both when tolerated.
  • Safety: Cook the thickest part to at least 145°F and rest at least 3 minutes.

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