From the February/March 2012 issue

This tenderloin is incredibly easy, fast and is excellent re-heated. We’re not going to worry about measuring anything with it either. Just trust yourself and sprinkle on as much, or as little, as you think you need.


  • Pork tenderloin
  • Chicken or beef broth
  • Maple Syrup
  • Fresh or dried rosemary
  • Turmeric
  • Pumpkin pie spice
  • Coconut oil
  • Sea salt
  • Freshly ground pepper


  1. Preheat oven to 425°.
  2. Sprinkle loin with salt, pepper, rosemary, turmeric and pumpkin pie spice. Rub in really well.
  3. In a large, ovenproof skillet, melt coconut oil over medium-high heat and sear loin on all sides.
  4. Turn heat off. Add broth to pan, scraping up any bits from the pan as you do. Pour a little maple syrup on the loin.
  5. Cover and place in 425° oven for about 20-30 minutes, or until done, depending on thickness of loin.
  6. Let rest for 10 minutes, slice and serve.