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Paleo Honey-Pomegranate Glazed Pork Tenderloin with Whole30 "Buttery" Green Beans

Paleo Honey-Pomegranate Glazed Pork Tenderloin with Whole30 "Buttery" Green Beans

THIS. This Honey Pomegranate Glazed Pork Tenderloin is EVERYTHING. it also makes the perfect entree for your Christmas dinner. I infused Tins Star’s ghee with fresh rosemary and thyme and then basted the tenderloin in it. Also, peep those Whole 30 “Buttery“ Green Beans + Slivered almonds in the back? Yup. That’s right y’all, TWO recipes in one day! WAHOOO .


We are off to Seattle this weekend for Christmas—this will be the first time my family will be spending the holidays together in over 3 years.🎄So, as you can imagine I’m pretty excited about it🕺🏼what are your holiday plans?! 

Paleo Honey-Pomegranate Glazed Pork Tenderloin

Serves: 4-6

Prep Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes



For the Spice Rub: 

  • 1/2 tsp black pepper 

  • 1 tsp salt 

  • 1/2 tsp garlic powder 

For the meat: 

  • 2 lbs pork tenderlion 

  • 2-3 tablespoons avocado oil 

  • 1.5 tablespoon ghee 

  • 1/2 small lemon juiced

  • 3 sprigs rosemary 

  • 2 sprigs thyme 

For the Glaze: 

  • 1.5 cup pomegranate juice

  • 1/3 cup honey, raw 

  • 1/2 large shallot, chopped

  • 3 cloves garlic, chopped

  • 2 sprigs thyme 

  • 3 spring Italian parsley 

  • Pomegranate seeds, for garnish 


For the Tenderloin: 

  1. Pre-heat the oven to 350 degrees F. 

  2. Combine all the seasonings in a small bowl with a fork. Generously rub the pork tenderloin with spice rub, until well seasoned. 

  3. Heat the oil in a large cast iron over medium-high heat. Add the seasoned pork tenderloin and sear on all sides. About 2-3 minutes per side. Scrape burnt pieces/scraps off the pan before next step. 

  4. Place the ghee in a skillet and reduce the heat to medium, allowing it to melt. Add the sprig of rosemary, thyme, and the lemon juice. Allow the herbs to infuse the ghee by letting them crackle for two minutes.

  5. Now place the sprigs on top of the tenderloin. Put the skillet in the oven and cook for 10 minutes. Remove from oven, baste the tenderloin in the pan juices, and cook for another 10 minutes. Remove it from the oven and baste the tenderloin again in the pan juices. Cook for another 10 minutes—at this point you want to check the tenderloin’s temperature. Remove from oven once it reaches 140 degrees F. Baste again in the pan juices. 

  6. Allow to cool for 10 minutes in the skillet before slicing and drizzling with the glaze.

For the Glaze

  1. For the glaze, combine all of the ingredients in a saucepan or small pot. Bring to a boil, stirring occasionally. Once the mixture is boiling, turn the heat down to a medium-low and simmer for 45 minutes until the it resembles a glaze. Pour the mixture over a mesh strainer and serve over the pork tenderloin. Top it off with fresh rosemary, thyme, and pomegranate seeds. Enjoy! 

Whole30 "Buttery" Green Beans

Serves: 4

Prep Time: 2 minutes

Cooking Time: 7 minutes

Total Time: 9 minutes


For the Green Beans: 

  • 12oz green beans, ends removed 

  • 2 tablespoons ghee

  • 1.5 garlic cloves, minced  

  • 1/2 tsp fine sea salt (tip: add a few dashes of truffle salt for a pop of flavor)

  • 1/4-1/2 cup sliced almonds 


  1. In a large skillet or saucepan, blanch the green beans by submerging them in boiling salted water—usually only 1-2 minutes otherwise they will get soggy. 

  2. Drain the string beans and immerse in a large bowl of ice water to ensure they do not continue to cook (tip from the pro, Ina Garten) 

  3. Heat up the same skillet with the ghee and then add the garlic. Sauté for 1-2 minutes. Add in the string beans, fine sea salt, and almonds until golden brown. Remove from heat and serve! 

Enjoy and Merriest of Christmases! 

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