Mold Detox Friendly Whole30 Lemon-Pepper Pork Tenderloin with Apples
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Learn more →Ingredients
4 servings
- 1 pork tenderloin (about 1 lb)
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tsp coarsely ground black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsp olive oil, divided
- 2 medium apples (such as honeycrisp or fuji), cored and cut into ½-inch wedges
- ½ cup unsweetened apple juice
- ½ cup chicken broth
- 1 tbsp lemon juice (from about ½ lemon)
- 4 sprigs fresh thyme
- 1 tsp arrowroot starch
- 1 tbsp cold water
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). In a small bowl, combine the lemon zest, black pepper, kosher salt, garlic powder, and onion powder. Pat the pork tenderloin dry with paper towels, then rub the spice mixture evenly over all sides.
- 2
Heat 1 tbsp of the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the tenderloin and sear, turning every 1–2 minutes, until browned on all sides, about 5–6 minutes total.
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