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.
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, add 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).
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.