AIP Friendly Rosemary-Garlic Pork Tenderloin
Pork tenderloin is one of those cuts that delivers serious elegance without demanding hours in the kitchen, and this herb-crusted version is genuinely hard to beat. The marinade paste — built from fresh rosemary, thyme, minced garlic, turmeric, ginger, and a splash of apple cider vinegar — clings to the meat and infuses every slice with layered, aromatic flavor. Following the autoimmune protocol means steering clear of nightshades, grains, legumes, and many conventional spice blends, and every single ingredient here clears those hurdles cleanly. The technique matters too: a quick sear in a hot skillet locks in the juices and builds a gorgeous crust, then a short roast finishes the job without drying things out. Resting the meat before slicing is a small step that makes a real difference, keeping each round juicy all the way through. It serves four, making it a solid choice for a weeknight dinner or a relaxed weekend meal with roasted vegetables on the side.
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Learn more →Ingredients
4 servings
- 1 pork tenderloin (about 1 ¼ lb)
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp salt
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a small bowl, combine 2 tbsp of the olive oil, the garlic, rosemary, thyme, apple cider vinegar, turmeric, ginger, and salt. Stir until a loose paste forms.
- 2
Pat the pork tenderloin dry with paper towels, then rub the herb paste all over the surface. Let the tenderloin rest at room temperature for 30 minutes to allow the marinade to penetrate.
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