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Roasted Pork Tenderloin with Figs, Apples, and Carrots (paleo, GF) | Perchance to Cook, www.perchancetocook.com
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5 from 1 vote

Roasted Pork Tenderloin with Figs, Apples, and Carrots (Paleo, GF)

Servings: 4 -6
Cook Time: 45 minutes
Total Time: 45 minutes


  • 3 Tbs olive oil, , divided
  • 3 lbs of pork loin tenderloin
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 1/2 tsp of rosemary
  • a heaping 1/2 cup of sliced organic figs, (this was 8 figs for me)
  • 1 Tbs of water
  • 1 granny smith apple, , sliced
  • 5 large carrots, , peeled and chopped
  • 8 ounces or 2 cups of sliced mushrooms
  • 1/2 cup of minced yellow onion
  • 1 Tbs of minced garlic, (this was 4 cloves for me)
  • 1/2 tsp thyme


  • Preheat the oven to 400 degrees.
  • Put 2 Tbs of olive oil into a large cast iron casserole/ dutch oven. I used a 3 quart cast iron casserole pot. Heat the oil over medium-high heat.
  • Season the pork loin tenderloin with 2 tsp of salt, 1 tsp of ground black pepper, and 1 tsp of rosemary.
  • Put the seasoned pork loin into the pan and sear it for 2-3 minutes on each side. Then, remove the pork loin from the pan and set it aside.
  • Add 1 Tbs of olive oil to the pan, put the minced garlic and onion into the pan and mix it into the oil. Cook for 1 minute.
  • Add the carrots, mushrooms, figs, and 1 Tbs of water to the pan and cook for 5 minutes.
  • Put the pork back into the pan, and surround it by the sliced apples. Top the pork loin with 1/2 tsp of rosemary and 1/2 tsp of thyme. Put the cover on the pan and then put the dutch oven into the oven for 35 minutes.