Zesty Pecan Pork Tenderloin
A zesty ranch and pecan crusted pork tenderloin with roasted red bell peppers and red onion served on top of salad greens. This sheet pan meal comes together easily and fits just right in your round of Whole30 and Keto/Low Carb lifestyle!
- 2 tablespoons ranch seasoning
- 1/2 teaspoon red pepper flakes
- 1/4 cup raw pecans
- 3 pound pork tenderloin
- 1 red bell pepper thinly sliced
- 1/2 red onion thinly sliced
- 1 bunch romaine lettuce or salad greens of choice
- dressing of choice
Preheat oven to 350°F and line a sheet pan with parchment paper.
Combine ranch seasoning, red pepper flakes, and pecans into a food processor of high speed blender. Pulse until pecans are near fine and all is incorporated.
Remove tenderloin from package and pat dry with a paper towel. If you received two tenderloins in the same package, great! Place tenderloin onto the parchment paper and spoon pecan mixture on top. With your hands, rub the seasoning around the tenderloin to evenly coat it's entirety.
Place sliced bell pepper and onion around the tenderloin. Bake for 40 minutes or until the internal temperature reaches 145°F, tested on the thickest part.
Remove from oven and let rest for 5 minutes. Slice and serve on top of a bed of lettuce with the roasted red bell peppers and red onion. Drizzle dressing of choice over salad and enjoy!