Heirloom Tomato & Pork Roast (Whole30, Paleo)


Pork tenderloin > chicken breast.

People seem to love chicken breast as a perfect blank canvas protein; however, I’d beg to differ and say pork tenderloin is the best! It lends beautifully from Greek flavours to Asian flavours to Italian flavours. When cooked properly, it’s tender and delicious, but it is easy to overcook. Roasting the tenderloin with heirloom tomatoes allows the juices of the tomatoes to penetrate the pork, keeping it juicy and moist. All the flavours in this dish blend together, creating a super flavourful, seasonal one-pan meal.


I cook based on the ingredients I have on hand. The ingredients, in a way, tell me what I’m going to need to do with them. After I found two rich, heirloom tomatoes at the the farmers’ market, I knew they’d be perfect in a roasted pork dish.


It’s sad to me that most people favour “normally” shaped & coloured tomatoes. I believe in choosing nutrients & flavour above standardization. I hope you do too!


I’m reading an intriguing book called “Eating on the Wild Side” by Jo Robinson. As I mentioned in my Instagram story, I’d highly recommend giving this a read for its valuable tips & information for getting the most bioavailable nutrients out of your food. According to Jo, nutrients can be maximized in chopped garlic by letting it rest for 10 minutes before cooking. That’s what I did for this recipe – try it out!

Remember to tag me on Instagram if you make this hearty, one-pan meal! 🙂

Heirloom Tomato & Pork Roast
A hearty, one-pan meal perfect for family dinners.
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  1. 2 pork tenderloins (about 2 pounds/1kg total)
  2. 2 tbsp dried basil or basil flowers
  3. 2 tbsp chopped garlic, rested for 10 minutes
  4. 4 tbsp chopped sundried tomatoes in olive oil + 2 tbsp of its oil
  5. Sea salt and cracked black pepper to taste
  6. 2 large heirloom tomatoes, sliced
  7. 1 onion, sliced
  1. Mix basil, garlic, sundried tomatoes, oil, and seasoning.
  2. Rub on pork tenderloins until coated.
  3. Place tenderloins on a baking pan, and surround with tomato and onion slices.
  4. Drizzle tomato and onion with more oil from the sundried tomatoes and season to taste.
  5. Roast at 350 degrees Fahrenheit until pork reaches an internal temperature of at least 160 degrees (as per USDA recommendations).
  6. Enjoy with salad and rice or cauliflower rice.
Real Food Renegades http://realfoodrenegades.com/

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