Coconut Sage Pork Tenderloin

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 Servings


  • 2 to 3 pounds pork tenderloin
  • 6 tablespoons coconut oil melted
  • 3 tablespoons roughly chopped fresh sage
  • 3 tablespoons unsweetened dried coconut flakes
  • 3 tablespoons coconut aminos
  • 4 cloves garlic pressed
  • Sea salt to taste
  • Freshly ground black pepper to taste, as tolerated


  • DO-AHEAD TIP: Marinate lamb chops overnight or for at least 4 hours (see recipe).
  • Preheat oven to 375 degrees. Place tenderloin in a baking dish. In a blender or food processor, place remaining ingredients; blend until smooth.
  • Rub mixture into the surface of the tenderloin then bake for 45 minutes to 1 hour or until pork is cooked through.


SERVING SUGGESTION: Steamed baby Brussels sprouts and steamed rutabagas mashed with coconut cream, salt, pepper and ground nutmeg. NUTRITION: 474 Calories; 29g Fat (55.2% calories from fat); 48g Protein; 6g Carbohydrate; 1g Dietary Fiber; 148mg Cholesterol; 136mg Sodium. Exchanges: 0 Grain (Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat.
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