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


Simple Homemade Chicken (or pork) Soup

The first time I created this soup it took me maybe 10 minutes to prepare and it turned out to be the best thing I ate all week.

simple chicken soup |

In an effort to cut down on our grocery bill and maybe save a little money, I’ve been trying to use up the odds and ends in our freezer/fridge/pantry. The day this soup came to be the contents of our fridge consisted of:

1. one handful sad, wilted spinach

2. 2 lemons

3. a tupperware container of diced chicken breast

4. 2 eggs

5. the Brita filter.

Seriously. We had just returned from a few days away and I hadn’t yet gone grocery shopping. So a quick perusal of our pantry resulted in a container of dried shitake mushrooms that I have no recollection of purchasing, and I had homemade bone broth in the freezer.

simple chicken soup |

Voila! I tossed the spinach into a bowl and dumped my frozen broth into a pot on the stove. Once it started to heat up, I added the chicken and some mushrooms until heated through. At the very end I added an egg and a couple shakes of cayenne pepper and poured the soup directly into the bowl to wilt the spinach.

Cheap, easy, and absolutely delicious!

I made this for the second time recently, except instead of diced chicken I added a small handful of crock pot pork carnitas and omitted the mushrooms – which is the soup pictured in this post. The beauty of this soup is that you can really add whatever you want and it will create incredible flavor. An added bonus? The bone broth is chock full of nourishing minerals that are good for the body and soul – perfect for fighting that spring cold!

simple chicken soup |

Simple Homemade Chicken (or pork) Soup

serves one


2-3 cups homemade bone broth

1 handful spinach

4 ounces diced chicken breast, shredded chicken or pork, or cooked shrimp – any protein will do!

1 egg

salt, pepper, cayenne pepper

Optional Add-ins: dried or fresh mushrooms, bean sprouts, fresh cilantro or parsley (feel free to experiment!)


Set your spinach in a single serve bowl and set aside. On the stove heat your bone broth and protein until heated through. Once hot, drop in the egg and stir slowly until the egg is set to your liking – no more than one minute. Season with salt, pepper, and cayenne. Top with additional add-ins if using.

Easy Brunch – Pork Chops with Sweet Potato Hash and Eggs

This meal would have been a perfect idea for an Easter brunch, had I had my act together and actually posted it before Easter. Sadly I did not; and so instead I am recommending this as an easy and elegant meal for an indulgent weekend brunch – which, coincidentally, is exactly what the Husband and I did this past weekend!

pork chops with sweet potato hash |

As much as I love my three square meals a day, on the weekends we never seem to get going early enough to manage breakfast and lunch, and so we usually end up eating a larger brunch time meal somewhere around 1100. This is the perfect combination to keep you satisfied all the way through dinnertime: you have tons of protein from the pork chop and the eggs combined with the carbs in the sweet potatoes, and of course I had to throw in a little bit of green in the form of spinach, just for some color!

I have to be honest, I’m not sure I could make this meal come together without the help of a second pair of hands. My husband cooked the pork chops in a cast iron skillet while I handled the sweet potatoes, and once the chops were done and resting he fried up the eggs. It can be done by one person – if that one person has a good grasp of the timing while cooking. Sadly, that’s a talent that I do not possess.

And if you’re not rushing off to work after this? I highly recommend serving with champagne.

pork chops with sweet potato hash |

Pork Chops with Sweet Potato Hash and Eggs

serves two


for the pork:

two boneless pork chops

coconut oil

your favorite seasoning (we used an herbs de provence blend)

for the sweet potato hash

2 sweet potatoes, diced

1/2 white onion, diced

1/2 cup diced bell pepper (any color)

1 handful spinach

1 small handful chopped pecans

3 strips bacon, diced (optional)

for the eggs

eggs (1 or 2 per person)

salt and pepper

olive or coconut oil


Season your pork chops and melt your coconut oil (approx 1tbsp) in a cast iron skillet over medium heat. Sear the pork chops on both sides and cook until pork is cooked through, about 4 minutes each side. Set aside to rest.

Meanwhile, in another skillet, cook the bacon (if using) until partially done. Add the sweet potatoes, onion, and pepper and combine. Add about one tablespoon of water to the pan and cover to speed up the cooking process. Stir occasionally and cook until sweet potatoes are soft – about ten minutes, depending on how small your potatoes are diced. Add the spinach and pecans and cook until spinach is wilted.

While the potatoes are cooking (wait until they are just about finished), fry the eggs in some olive or coconut oil to taste. To serve, place a bed of sweet potato hash on a plate, add  the pork chop, and top with an egg. Done!

pork chops with sweet potato hash |