Made this at the beginning of the week as our first dinner of the new year, loved how it came out!
Whole30 dijon herb pork tenderloin with French onions and herb roasted purple sweet potatoes
Ingredients:
Pork
4 pounds pork tenderloin (four 1 pound tenderloins), trimmed as needed of any silverskin
1 tbl. fresh thyme, removed from stems
2 tbl. fresh parsley, chopped
2 large cloves garlic, minced
1/4 cup dijon mustard (no sugar or wine for whole30)
1/4 cup extra virgin olive oil
2 tbl. apple cider vinegar
1/3 cup almond flour
Kosher salt
Pepper
Whole30 French Onions
French Onions
5 yellow onions, sliced
2 tbl. extra virgin olive oil
4 cloves garlic, minced
2 tbl. coconut aminos
2 tbl. onion powder
2 sprigs thyme, stems removed
1/2 tsp. celery seed
1 1/4 cups beef broth (no sugar if whole30)
Kosher salt
Pepper
Method:
Pork
Preheat oven to 400°F. Season tenderloins with salt and pepper. In a large mixing bowl whisk together garlic, dijon and vinegar. Add olive oil while whisking followed by herbs and almond flour. Coat tenderloins on all sides with dijon mixture and place on a cooling rack over a baking sheet. Bake tenderloins at 400°F for 30 minutes. Remove pork from oven and tent under aluminum foil and allow to rest 10 minutes before slicing. Pork can be eaten medium rare (145°F) or greater, cook your pork more or less based on preference. As this makes ~8 servings, when planning leftovers I prefer my pork closer to medium rare. That way, the thinner sections are perfect to eat when you make the recipe, and the more medium rare is better for reheating (without overcooking when reheating).
French Onions
Heat olive oil in a large saucepan over medium-high heat. Add onion, season with salt and pepper. Cook for 5 minutes. Add garlic, beef broth, onion powder, thyme, coconut aminos, and celery seed. Continue to sauté until onions reach desired tenderness.
Slice pork, serve onions over pork and enjoy.
Delicious Primal Cooking 
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