We served this Super Succulent Cider Pork Tenderloin with kale sautéed in coconut oil with a sprinkle of salt and pepper, and a quinoa brown rice blend. The family verdict? I received not one, but two “Wows” from my oldest boy. Ah...music to my ears!
For more healthy pork tenderloin inspiration, check out these recipes on Cooking Light.
Pork Tenderloin (~3 pounds)
1/2 cup apple cider vinegar
1/2½ cup Bragg liquid aminos (or soy sauce)
¾ 3/4 cup olive oil
¾3/4 cup brown sugar
- In a glass container, combine all ingredients. Cover and allow pork to marinate in the refrigerator for 1-4 hours.
- Preheat oven to 375 F. Place pork in heated oven and bake for about 30-40 minutes, basting with pan juices about halfway through.
- When internal temperature of pork reads 145 F on a meat thermometer, remove from oven, allow to rest for about 10 minutes before slicing.