I’m always looking for new ways to make old meats fun.  Okay maybe “old” isn’t the best choice of word- but you know what I mean… right?  Those “same old” meats that you always grab from the store, and probably make the same way each time.  Ground beef?  Meat sauce.  Chicken breast?  Grill it.  Chicken thighs?  Roast ’em.  Shrimp?  Stir fry.  That sort of thing.  
 
For me, pork tenderloin is *usually* done super basic with simple seasonings, and we serve it with a chunky cinnamon applesauce & some greens.
 
But one way I’ve found to take any ol’ cut of meat and make it new is by simply changing up my spices.  Making your own blends is super easy, and can be really cost effective too!  I buy small lidded bowls or jars like these and make a jumbo batch of spice blends that I know I’ll use (Thai curry, jambalaya, cinnamon chili, etc).  
 
Then, whether I get the same ol’ cuts or something new that I’ve never tried with my monthly ButcherBox– I know that I can do something delicious with it!
 
 
Speaking of ButcherBox, I had to remind you all that when you sign up now, you can get FREE bacon for the whole entire year of 2018!  A free pack of Whole30 compliant bacon with every single box.  You’ve heard me say that I add some on to mine each month (and it’s not free).  So get it while you can!
 
 
Whether you choose a mixed box of “surprise meats” or a custom box of your choosing, I’ll be here to help you with the cooking part!  We can spice things up and make easy meals together.
 

Shop ButcherBox & get your FREE bacon here!

 
And stay tuned for this easy peasy, deliciously spiced one-dish-meal below!  It’s smokey-sweet, Whole30 compliant, and a tasty new spin on pork tenderloin.  Enjoy!
Print Recipe

Cinnamon Chili Rubbed Pork Tenderloin with Vegetables | PALEO, Whole30

Servings: 4
Calories: 463kcal

Ingredients

  • 1 – 1.25 lbs pork tenderloin
  • 2 medium sweet potatoes, cut into bite-sized pieces
  • 1 bell pepper, cut into chunks
  • 1/2 sweet onion, cut into chunks
  • 2 tsp minced garlic
  • 1 tbsp avocado oil

Cinnamon Chili Rub

  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp died herb blend (I like the mediterranean blend)
  • 1/4 tsp nutmeg
  • pinch cayenne (optional)
  • pinch salt & pepper

Optional garnish: sliced jalapeños, sliced green onions, or lime wedges

Instructions

  • Preheat the oven to 400ºF.
  • Combine the rub ingredients in a small bowl, then sprinkle over the pork tenderloin.  Rub and pat into all sides of the meat, seasoning all over.
  • Heat the avocado oil in a large skillet over medium high heat.  Sear the pork for 3 minutes per side (all four sides).
  • When the pork is searing on the third side, add in the prepped vegetables (I arrange mine so the pork is in the middle and vegetables are around it).  Sprinkle the veggies with salt & pepper, and move them around the pan as the pork finishes searing.
  • Transfer the entire dish to the oven, and roast for 20 minutes to cook the meat and vegetables through.
  • Allow the meat to rest for a few minutes before slicing to serve.  Garnish with sliced jalapeño or green onion & a squeeze of fresh lime.

Notes

Nutrition

Calories: 463kcal | Carbohydrates: 29g | Protein: 55g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 166mg | Sodium: 495mg | Fiber: 5g | Sugar: 8g | Iron: 3mg
Filed   one dish meals, pork, Whole 30