Pine Nut and Sundried Tomato Pork Tenderloin

Prep Time 10 mins
Cook Time 2 d 10 hrs
Total Time 2 d 10 hrs 10 mins
Servings 4 servings


  • 1 tablespoon coconut oil
  • 2 cloves garlic minced
  • 1 small shallot minced
  • 1 teaspoon dried thyme
  • 2 tablespoons chopped sun dried tomatoes
  • 2 tablespoons chopped pine nuts
  • sea salt and freshly ground black pepper to taste
  • 1 1/2 pounds pork tenderloin
  • Wooden toothpicks


  • Preheat oven to 375 degrees.
  • Melt the coconut oil in a large skillet over medium heat. Add next 6 ingredients (garlic through salt and pepper). Cook for 3 to 5 minutes or until fragrant; set aside.
  • Place tenderloin on a large cutting board or plate. Using a sharp knife, butterfly pork down the center length wise (do not cut all the way through). Fill the butterflied tenderloin with the pine nut mixture.
  • Close the open edges with toothpicks.
  • Place pork in a roasting pan; bake for 45 minutes or until internal temperature reaches 145 degrees.
  • Remove from the oven and allow it to rest for 10 minutes.
  • Remove toothpicks, slice and serve warm.


SERVING SUGGESTION: Steamed medley of baby carrots with cauliflower and broccoli florets. NUTRITION: 267 Calories; 11g Fat (39.3% calories from fat); 37g Protein; 3g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 121mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 0 Vegetable; 1 Fat.
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