This one starts with a well-seasoned pork tenderloin, rubbed with smoked paprika and garlic powder, seared until deeply browned, then finished in the oven for a juicy, tender bite every time. While the pork rests, shallots and garlic build a fragrant base, and a rich coconut milk sauce simmers down with fresh thyme and rosemary until it's silky and thick enough to coat the back of a spoon. A bright hit of lemon juice at the end keeps the sauce lively instead of heavy, and everything gets spooned generously over sliced medallions with a scatter of fresh parsley. It's the kind of dish that feels special enough for a dinner party but comes together in one skillet with minimal cleanup. Simple, whole ingredients and straightforward technique make this a great fit for a Whole30 kitchen without sacrificing any of that creamy, savory comfort.
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Preheat the oven to 400°F (205°C). Pat the pork tenderloin dry with paper towels, then rub it all over with the salt, pepper, garlic powder, and smoked paprika.
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the tenderloin and sear, turning every 2 minutes, until browned on all sides, about 8 minutes total.
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