This simple baked pork and apple casserole is a wonderful paleo spin on classic ingredients. Delicious and easy to prepare, this casserole includes succulent pork, apples, and aromatic herbs that are sure to please your palate. Adding full-fat coconut milk keeps this dairy-free and paleo-friendly!
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Baked Pork and Apple Casserole
While some cuts of pork can be tough or dry when baked, this recipe for pork and apple casserole uses pork tenderloin sliced into medallions, which ensures that each bite is tender and juicy. And don’t worry about the sweetness of the apples overpowering the savory flavors of the pork – the combination of cinnamon and thyme balances the sweetness perfectly.
In addition to being AIP-friendly, this dish is perfect for the fall season, as the combination of pork, apples, and thyme are classic autumn flavors. Looking for some vegetable sides to pair with this dish? Roasted Brussels sprouts or creamed spinach would make a great complement to the hearty pork and apple flavors.
And if you’re wondering what kind of apples to use, look for firm, crisp apples like Honeycrisp or Granny Smith, which hold up well during the baking process.
Ingredients
Serves: 4 Prep Time: 15 minutes Cook Time: 30 minutes
- 1 cup carrots, diced
- 1 cup mushrooms, sliced
- 2 tablespoon cooking fat, beef tallow, lard, or bacon grease
- 1 ½ lb pork tenderloin, cut into 1″ thick medallions
- 1 cup onions, chopped
- 22.5 oz full-fat coconut milk (1 ½ cans)
- 1 tablespoon fresh thyme, chopped
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground black pepper
- 2 red apples, quartered
How to Make a Pork and Apple Casserole
Preheat the oven to 350°F/180°C.
In a large skillet, melt 1 tablespoon of the cooking fat over medium heat. Cook for 3 minutes per side.
Remove the pork and set it aside, then add the remaining cooking fat to the skillet. Add in the carrots, mushrooms, and onions, then continue cooking for another 5 minutes, stirring regularly.
In a baking dish or Dutch oven, stir in the coconut milk, thyme, cinnamon, and black pepper. To this, add the cooked carrots, onions, and mushrooms along with the pork and apple pieces.
Place into the oven and bake for 30 minutes.
More Paleo Pork Recipes
Pork is such a delicious meat that fits into the paleo lifestyle with ease. If you want more inspiration for including it on your menu, we have great options below. Take a moment to look over the list and bookmark your favorite recipes. You can also print them out or pin them to Pinterest to make soon!
📖 Recipe
Baked Pork and Apple Casserole
Looking for a comforting and delicious meal? Try our baked pork and apple casserole recipe for a hearty and flavorful dish that’s perfect for any occasion.
Ingredients
- 1 cup carrots diced
- 1 cup mushrooms sliced
- 2 tablespoon cooking fat beef tallow, lard, or bacon grease
- 1 ½ lb pork tenderloin cut into 1″ thick medallions
- 1 cup onions chopped
- 22.5 oz full-fat coconut milk 1 ½ cans
- 1 tablespoon fresh thyme chopped
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground black pepper
- 2 red apples quartered
Instructions
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Begin by preheating your oven to 350°F.
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Next, cook the pork medallions in 1 tablespoon of cooking fat on medium-high heat for approximately 4 minutes on each side, or until well cooked.
2 tablespoon cooking fat, 1 ½ lb pork tenderloin
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After setting the pork aside, cook the carrots, mushrooms, and onions in the remaining cooking fat for about 5 minutes on medium heat.
1 cup carrots, 1 cup mushrooms, 1 cup onions
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In a casserole dish, mix the coconut milk with thyme, cinnamon, and black pepper. Add the cooked vegetables, cooked pork, and quartered apples to the casserole dish.
22.5 oz full-fat coconut milk, 1 tablespoon fresh thyme, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground black pepper, 2 red apples
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Place the dish in the oven and bake for 30 minutes until the dish is hot and ready to serve.
Notes
- This can be made with pork tenderloin, pork chops, pork shoulder, or pork roast. Tougher cuts of meat will need a bit longer cooking time to tenderize.
- Use any of your favorite apples for baking. The key is to make sure you use an apple that will soften but won’t turn mushy.
- Full-fat canned coconut milk is recommended for this recipe.
Nutrition
Serving: 4gCalories: 660kcalCarbohydrates: 25gProtein: 40gFat: 47gSaturated Fat: 33gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 111mgSodium: 140mgPotassium: 1331mgFiber: 5gSugar: 13gVitamin A: 4550IUVitamin C: 12mgCalcium: 80mgIron: 10mg