This tender and juicy Slow Roasted Paleo Pork Loin Recipe, with crisped-to-perfection crackling, basted in homemade sage applesauce is such a comforting meal. Perfect as an easy, healthy main dish the whole family will enjoy, or for special occasions, the flavors of this one-pan pork roast are just spot on. Whole30 option + Low Carb + Gluten Free.
This post was originally published on May 10th, 2020.
Since we’ve been growing our own herbs at home, I’m really starting to get to know and love sage. It is particularly delicious with apples – kind of reminds me of stuffing. This pork loin was absolutely incredible! The pork was cooked absolutely perfectly, and the fruity herby flavors were just dynamite to enjoy.
❤️ Why you’ll love this Paleo Pork Tenderloin Recipe:
- It’s easy: Simple recipes with a ton of flavor are my favorite. For this recipe, after popping it in the oven, all you have to do is baste it occasionally, add veggies halfway through if you want, and then grill it towards the end for that crispy fat. Easy Peasy.
- It uses all-natural, healthy ingredients: I used an organic pork loin, apples to make our own applesauce, and fresh, homegrown sage.
- It uses ingredients you already have on hand: the only extra thing I had to buy was the meat.
- It can be a one-pan meal: You can add veggies to roast with the pork for the second hour or so in the oven. One pan meals are some of my favorite things because it means less clean-up later.
- Delicious flavors: The sweetness of apple along with pork is one of my favorite combinations. Mix some fresh sage in and we are singing!
- Texture: The pork is melt-in-your-mouth tender, and the skin is perfectly crisp and crunchy. Just what you want when cooking pork loin!
- Weeknight or special occasions: This paleo pork recipe is great for an easy weeknight meal, or make it to serve guests!
🗝️ Key Ingredients & Substitutions
- Pork: The main contender. This recipe uses a 1.07kg (about 2.4 lbs) pork loin. It’s a great cut of meat because of the extra layer of fat. It can be cooked until it’s crispy on the outside and juicy everywhere else.
- Herbs: Fresh sage, fresh rosemary, fresh oregano, mustard powder, garlic, red onions, sea salt, and black pepper. Hello, great flavor! I recommend sticking to fresh herbs if possible. Dried herbs like garlic powder for example, just won’t have the same aroma.
- Apples: I add both homemade, herby applesauce and also add a layer of apples and onions to the base of the roasting pan. We also use apple cider vinegar for a little tartness in the applesauce.
- Honey & olive oil: for more sweetness and flavor. Honey can be substituted for pure maple syrup if desired, or skipped entirely for a Whole30 version. Olive oil can be swapped for another healthy oil like avocado oil.
🥣 How to make this Slow Roasted Pork Loin with Crispy Crackling
It’s just 5 easy steps!
- Preheat the oven: Set the oven temperature to 160°C/320°F.
- Make applesauce: Remove the apple cores and cut the apples into chunks. Add the remaining applesauce ingredients to a blender with the apple, and blend well.
- Prep the pork: Pat pork tenderloin dry with a paper towel and sear the cut of meat in a cast iron skillet on all 4 sides (top, bottom, side, side) over medium high heat until it starts to brown. Save the grease. Slice apples and onions and layer them in the roasting tray, along with fresh rosemary and oregano. Add seared loin on top. Pour applesauce over everything.
- Cook: Roast in a 160-degree C/320-degree f oven for 1 1/2 hours covered with aluminum foil, with the fat side up. Take it out, remove the foil and rub it with the surrounding sauce, and grease from browning the pork earlier. Switch the oven to grill (keep it at 160°C/ 320°F), and grill for 20 minutes.
- Rest: Allow the piece of meat to rest for 15-20 minutes before cutting it with a sharp knife on a cutting board.
🌡️ How do I know the pork loin is cooked through and safe to eat?
The easiest way to check if the meat is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the meat. When the internal temperature reads 145°F (63°C), it is safe to eat. While the meat is resting, the temperature will continue to rise a little.
Storage & Reheating Instructions
The leftovers taste great the next day so be sure to save them for an easy lunch!
Fridge: Store in an airtight container in the fridge for 3-4 days. Reheat thoroughly in the microwave or in the oven before consuming it.
Freezer: Store in an airtight, freezer-friendly container or freezer bag for up to 3 months. Allow it to thaw before reheating it.
🍠 What vegetables can I add to the pan with this pork tenderloin?
After an hour of cooking, feel free to add veggies to the pan! Just take the pork out, add veggies, and cover it back up before returning it to the oven.
Here is a list of vegetables you can use in this recipe. Just ensure that the vegetables cover the bottom of the pan, around the pork in one layer, without too much overlapping:
- Sweet potatoes
- Fennel root
- Brussels sprouts
- Bell Peppers
- Collard greens/similar greens
- Butternut squash
🍽️ What else can I serve with Paleo Pork Loin?
- Mashed potatoes
- Mashed rutabaga
- Parsnip puree
- Paleo stuffing
- Air Fryer Brussels Sprouts
- Air Fryer Brussels Sprouts with Bacon
- Cauliflower rice
😋 More paleo recipes you will love:
- How to make The Best Roasted Turkey
- The Best Roast Beef Recipe (so easy!)
- Whole Roast BBQ Chicken
- Citrusy Slow Roasted Leg of Lamb
- Easy Whole30 Crispy Carnitas
- Paleo Gumbo Recipe
Have you made this recipe? I’d love to know <3 Tag me (@makehealthyrecipes) on Facebook and Instagram, Pin it on Pinterest, and please leave a star rating review below! Don’t forget to subscribe to the email list (top right of this page) for sparkly new recipes in your inbox.
Paleo Pork Loin Recipe
- 4 apples medium
- 1 tbsp honey optional, skip if whole30
- 1 tbsp mustard seeds
- 1 tbsp mustard powder
- 1 tbsp fresh sage
- 6 garlic cloves
- 1 tbsp salt
- 1 tbsp pepper
- 2 tbsp apple cider vinegar
- 1 cup of water
- 1 tbsp olive oil
- 1.07 kg/2.4lb pork loin
- 3 apples medium
- 3 onions medium
- 3 sprigs of fresh rosemary
- 3 sprigs of fresh oregano
Make the Applesauce:
- Remove the apple cores and cut the apples into chunks. Add the remaining applesauce ingredients (honey, mustard seeds, mustard powder, sage, garlic, salt, pepper, apple cider vinegar, water, and olive oil) to a blender with the apple, and blend until smooth.
Prepare the pork:
- Preheat the oven to 160°C/ 320°F.
- Sear the pork on 4 sides (top-bottom, side, side) in a skillet over medium-high heat until it starts to brown. Save the leftover grease.
- Slice apples and onions and layer them in the roasting tray, along with fresh rosemary and oregano.
- Add seared loin on top.
- Pour applesauce over everything.
- Roast at 160°C/ 320°F for 1 1/2 hours covered with aluminum foil.
- Optional: After 1 hour take the pork out, uncover, add veggies in one layer around the pork, cover, and return it to the oven.
- After the pork has been roasting for a total of 1 1/2 hours, take the pork out, remove the foil and rub it with the surrounding sauce, and grease from frying.
- Switch the oven to grill (keep it at 160°C/ 320°F), and grill for 20 minutes.
- Allow the pork to rest for 15-20 minutes before slicing and serving.
How do I know the pork loin is cooked through and safe to eat?The easiest way to check if the meat is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the meat. When the internal temperature reads 145°F (63°C), it is safe to eat. While the meat is resting, the temperature will continue to rise a little.
How to store the leftovers:
- Fridge: Store in an airtight container in the fridge for 3-4 days. Reheat thoroughly in the microwave or in the oven before consuming it.
- Freezer: Store in an airtight, freezer-friendly container or freezer bag for up to 3 months. Allow it to thaw before reheating it.