Grilled Pork Tenderloin with Rainbow Slaw

Can you believe Valentines Day is this weekend? | grilled pork tenderloin with rainbow slaw

What’s that, you say? You just started a Whole30 and now you have nothing to make for Valentines Day? Well, you’ve come to the right place!

It’s true, navigating holidays and special occasions is hard when you’re on a Whole30. But have no fear! You can still serve your significant other a delicious (and impressive) dinner this weekend, even without the wine and chocolate. | grilled pork tenderloin with rainbow slaw1

Pork tenderloin is one of my favorite entrees to make when we’re having company. It’s elegant, impressive, and incredibly easy to make. Not to mention the fact that there are about a million seasoning options, and it pairs well with a plethora of side items. Try it marinated in olive oil and fresh chopped herbs. Love it up with a spicy dry rub. Serve it up alongside a plate of cauliflower rice pilaf and some mango salsa for a light and easy springtime meal. Try it with roasted butternut squash and brussels sprouts for a hearty winter dish. For classic comfort food, try a side of whipped potatoes and some sauteed green beans.

For this particular dish we kept it simple: grilled pork tenderloin with rainbow slaw! | grilled pork tenderloin with rainbow slaw2

I don’t know what it is about pork and coleslaw, but I can’t get enough of it. I think it started with loading up a pulled pork barbecue sandwich with gobs of sweet, creamy coleslaw – I die. So when I was looking for something to pair with our pork tenderloin the other night and spied a jar of homemade mayonnaise and a bag of shredded “rainbow salad” (broccoli, cauliflower, carrots, and red cabbage – thank you, Wegmans!), it was game on.

There’s another reason I really love the idea of serving this for Valentines Day. What tends to happen to me every year, without fail, is that the Husband and I will splurge on a super expensive meal at a super expensive restaurant, complete with a super expensive bottle of wine and some decadent dessert. And every year, without fail, I go to bed with an upset stomach, grumbling about how much food I ate. Well, every year except the one where the Husband had to work and I showed up with homemade pizza as a surprise. Anyway. This meal won’t do that. Win! | grilled pork tenderloin with rainbow slaw3

Still wondering how you’re going to survive without wine and dessert? How about a nice chilled glass of sparkling water? And instead of indulging in something chocolate and heavy, if you must have dessert, why not a small bowl of berries with coconut cream?

Trust me, you’ll feel so much better.

Grilled Pork Tenderloin with Rainbow Slaw

serves: four (with leftovers)

active time: 30 min

inactive time: 1 hour

total time: 1 hour 30 minutes


for the pork:

2 pork tenderloins

olive oil

1/2 tbsp chili powder

1/2 tbsp cumin

1 tsp garlic salt

1 tsp onion owder

1 tsp smoked paptrika

1 tsp black pepper

for the slaw:

1 bag pre-made slaw mix (I used this)

1/2 to 3/4 cup homemade mayo (use more or less depending on preference)

1 small handful golden raisins

1 small handful chopped walnuts

1 tbsp Trader Joe’s 21 seasoning salute

1/4 cup chopped celery


Let your pork tenderloins come to room temperature, rinse, and pat dry. While your pork is sitting, combine the spices and set aside. Coat the pork with a healthy layer of olive oil and cover the pork with the rub. Sear the pork over direct heat for about 2 minutes on each side, then continue to cook on indirect heat for about 20 minutes, until pork reaches an internal temperature of 145. Rest about five minutes before slicing.

While your pork is cooking, combine all slaw ingredients and stir well to combine. This slaw tastes even better if made ahead and let to sit about 2 hours to really let the flavor sink in. | grilled pork tenderloin with rainbow slaw4

Need some other ideas for your Whole30 Valentines Day Dinner? Try one of these!

Paleo Paella | paleo paella

Chili Lime Pork Tenderloin with Mango Salsa and Toasted Almond Cauliflower Rice | chili lime pork tenderloin

Lemon Rosemary Salmon with Roasted Asparagus | lemon rosemary salmon with roasted asparagus

Crab Cakes | crab cakes

Crispy Chicken Thighs with Collard Greens and Root Vegetables | crispy chicken thighs with collard greens and root vegetables

Memorial Day Recipe Roundup – Paleo Approved

Am I the only one who can’t believe it’s almost Memorial Day already?! Where did the last year go? So in honor of this upcoming holiday, I’m going to jump on the same bandwagon every other food blog is on and post a list of some of my favorite Memorial Day recipes! It was fun going through my archives and taking a look at some of the recipes I’ve made over the past year. Pick a couple of these and you’ll have a fabulous (Paleo approved!) picnic for friends and family alike!

memorial day

Small Bites/Appetizers

kicked up broccoli slaw | 

Chicken Salad Deviled Eggs

Kicked Up Broccoli Salad Slaw

Chili Lime Spiced Cashews

Curried Egg Salad in Romaine Cups

Entree/Main Course

summer gazpacho |

Crab Stuffed Chicken Thighs Wrapped in Bacon


Tropical Shrimp Skewers

Napa Chicken Salad

Summer Gazpacho

Grilled Chicken with Paleo Peach BBQ Sauce


double berry coconut popsicles |

Double Berry Coconut Popsicles

Grain and Dairy Free Zucchini Brownies


blueberry lemon ice tea |

Blueberry Lemon Iced Tea

Strawberry Lime Mocktails

Sunday Food Prep

Happy Monday! I am in the middle of enjoying my lovely day off, thanks to the President’s Day holiday! (To those of you working today, you have my sympathies.)

presidents day

With the snow day on Thursday we almost had a five day weekend, which would have been awesome – but I’m definitely thankful for a three day weekend instead of the regular two! And given that this is the last major holiday until Memorial Day – ugh – I tried to make the most of my time!

Kevin had to work on Valentine’s Day (we celebrated on Thursday instead), but I did make homemade pizza and took in it to work to surprise him for dinner. Unfortunately for me he worked again on Saturday, and so  I used my evening alone to catch up on some homework for my Perspectives class. I had fallen hopelessly behind (definitely not used to being in college anymore – was there this much reading involved when I was an undergrad??), so it was nice to have some uninterrupted time to really dig in to God’s word.


I attended church on Sunday morning, came home, and immediately got started on my weekly food prep. You may remember from my Whole30 recaps that I’ve been spending a few hours on Saturday or Sunday prepping food for the week ahead so that Kevin and I always have quick and easy meals to grab and go. Because Kevin’s job isn’t conducive to a sit-down meal I like to pack him foods that are easy to carry – hard boiled eggs are great, sliced chicken breast, meatballs, and chopped fruit or veggies. I also like to keep some snacks on hand like bars (I like Kit’s Organic bars by Clif – the berry almond and cashew flavors are whole30 approved!) and beef jerky packs (try PrimalPacs – also Whole30 approved!)

Here’s what I had on hand when all was said and done (about four hours of work):

sunday food prep

You’ll notice most of my stuff is protein – I prefer to cook my vegetable sides the same day I’m going to eat them, so when I do my food prep I stick to protein, sauces or condiments, and vegetables that still taste great as leftovers – hence the gigantic bowl of cauliflower fried rice. Here’s what I made:

Curried meatballs: I combined ground beef, diced onions, garlic salt, curry powder, cumin, salt and pepper and baked in a 375 oven for about 25 minutes.

Cajun hamburger patties: Kevin loves taking hamburger patties to work, so I seasoned a bunch with my favorite cajun spice blend and cooked them on the stove. Normally we’d grill them, but the three feet of snow piled up between us and our grill on the patio sort of deterred me.

Hard boiled eggs: I use hb eggs to make the easiest breakfast ever, to have sprinkled with salt and pepper as a snack, or to whip up a quick egg salad if I have homemade mayonnaise on hand.

Baked Chicken Breasts: Again, these would normally be grilled if it weren’t for all the snow. I started brining my chicken breasts based on this recipe from Melissa Joulwan and then I play around with whatever seasonings I feel like using. This time I seasoned half the chicken with a moroccan seasoning blend, and left the other half plain. Brining the chicken takes a while, but trust me, it is so worth it. The chicken comes out deliciously moist and flavorful and pretty much tastes good with anything.

Cilantro Pesto: Recipe for this delicious condiment coming soon! I originally bought cilantro to try to make cilantro-lime cauliflower rice and made fried rice instead, leaving me with an overabundance of cilantro instead. But worry not! I scoured my pantry and decided to make pesto instead! (Hint: it’s the perfect condiment for the plain baked chicken breasts I just mentioned.)

Cauliflower Fried Rice: This has been one of my favorite side dishes lately, I think because it’s so versatile and I eat it with everything. Plus, a head of cauliflower is $3.49 at the store and makes approximately three hundred servings, so it’s a total win.

Chopped peppers: I should have done this with onions as well – Kevin and I use diced peppers and onions in just about everything, so dicing them up in advance saves so much time when you’re actually getting ready to cook.

So there you have it! I finished all my food prep just in time to wolf down some dinner, grab my books, and head off to class – it certainly made for a busy Sunday!

Kevin and I started our Monday off with something we haven’t done in a long time – coffee on our patio!

winter coffee

The temperature outside this morning hovered at about 26 degrees, but with the sun shining brightly we decided to brave it and it felt SO good to be outside! Plus having coffee on our balcony/porch/patio in the morning is a huge part of Kevin and my relationship and with the polar vortex hitting the East Coast it’s been months since we’ve gotten to do it, so it was an extra special indulgence!

All in all it was a great weekend – here’s hoping the rest of the week is just a nice!