Recipes

Paleo Friendly Hasselback Pork Tenderloin with Apples and Walnuts

Servings

4

Prep Time

10 min

Cook Time

30 min

Ingredients

4-5 lb Coleman Boneless Center Cut Pork Butt Roast
2 tablespoons honey Dijon mustard
3 apples, cored and sliced into half moons
½ cup walnuts, chopped
½ teaspoon ground sage
¼ cup maple syrup
½ cup applesauce
¼ cup apple cider

Instructions

Preheat oven to 400°F.

Brush the honey Dijon mustard onto the pork tenderloin.

Cut slices across the tenderloin, about 3/4 –inch apart, going as deep as possible without cutting all the way through.

Stuff each cut with a half-moon slice of apple.

Sprinkle the chopped walnuts and sage over the tenderloin. Drizzle over the maple syrup and bake for 25-30 minutes, until the internal temperature reads 145 degrees.

Meanwhile, cook the applesauce and apple cider in a small pan over medium heat. Reduce the mixture by half and pour over the tenderloin to serve.

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