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5 from 2 votes

Paleo and Whole30 Apple and Onion Braised Turkey Tenderloin

Apple and Onion Braised Turkey Tenderloin (Paleo + Whole30) is an easy option for dinner any day of the week! It’s the perfect meal for special occasions or an easy weeknight meal. A totally cozy and comforting paleo and Whole30 fall meal with less than 10 minutes of prep.
Prep Time10 minutes
Cook Time40 minutes
Course: Dinner
Cuisine: American
Keyword: gluten-free, paleo, turkey, Whole30
Servings: 4 servings
Author: Lora

Ingredients

  • TURKEY TENDERLOIN
  • 1.5 pound turkey tenderloin you could use pork if you can’t find turkey tenderloin
  • 2 tablespoons olive oil divided
  • 2 teaspoons salt divided
  • 2 teaspoons pepper divided
  • 2 teaspoons sweet paprika
  • dried herbs I have a combo of rosemary and sage, but either one alone would work
  • APPLE AND ONION SAUCE
  • 1 large sweet onion peeled and sliced 1/4″ thick
  • 2 medium apples cored, peeled and sliced 1/4″ thick
  • 1/2 cup apple sauce
  • 1 cup chicken stock I used my own homemade that was low-sodium. Store bought is fine as long as low-sodium
  • 2 Tablespoons coconut aminos
  • 2 tablespoons apple cider vinegar
  • fresh sage you could use rosemary or thyme

Instructions

  • TURKEY TENDERLOIN
  • The night before, or even 30 minutes before is fine, pat the turkey tenderloin dry. Season with 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon paprika.
  • Add the turkey tenderloin into a large zipped lock bag (or airtight container). Add a tablespoon of olive and if you have it in a zipped lock sealed bag, squish it all around the seasoning and oil.
  • When you’re ready to cook it (you could prep this the night before or even day of cooking), remove from the refrigerator. Line a baking pan or a casserole with foil paper.
  • Preheat your oven to 425º with the oven rack in the middle.
  • APPLES
  • Place a medium sized skillet on medium heat. Add a tablespoon of olive oil to the skillet.
  • Once skillet is heated up, add the apples and onions.
  • Saute’ until apples and onions soften.
  • Add the apple sauce, chicken stock, coconut aminos, and vinegar. Cook until the sauce begins to thicken a little. If it seems to be too thick, add a few drops of water. Check the flavoring and add more apple sauce or a splash of vinegar, if needed.
  • Add the apple and onion sauce to the foil lined baking pan.
  • Place the tenderloin on top of the apple and onion sauce.
  • Sprinkle on the remaining salt, pepper, and paprika on top of the tenderloin and a drizzle of olive oil. If you have any fresh sage (rosemary or even thyme), add to the pan around tenderloin.
  • Place the baking pan in the heated oven.
  • When it’s halfway through being cooked, check the sauce and if it’s thickened too much, and if it seems too dry, add 1/4 cup more of water (more if needed).
  • Lower the heat to 375F for the last 10 minutes of cooking time.
  • Bake until tenderloin reaches 160 degrees F in thickest part (about 30-40 minutes, every oven is different).
  • Remove turkey tenderloin from the oven and let rest for at least five minutes to lock in juices. Slice and place on a serving plate with the apple/onion sauce. Serve with a side of roasted potatoes and your favorite green vegetables.

Notes

  • I used coconut amino acids to try to stay paleo and Whole30 compliant. If you aren't following paleo or Whole30, use your favorite tamari sauce (to stay gluten-free)or soy sauce (if you're not gluten-free).
  • Refrigerate turkey within two hours and store in the refrigerator for up to 3 days.
  • You could sub the rice vinegar with another vinegar that you have in your pantry.
  • You could use pork tenderloin if you can't find turkey tenderloin.
  • IF using pork: Bake at 350F until pork is 150 degrees internally at the widest part of the tenderloin (about 25 minutes.)