We don’t often cook with Maple Syrup, but this recipe is a keeper! The Maple Syrup and Tamari (lighter GF Soy Sauce) are perfect together! Use honey if you prefer, regardless this dish is wonderful served with Lion’s Mane Mushrooms.
Pork Tenderloin with Maple Syrup
If using honey, ¼ cup honey = 64 CHO rather than 54 CHO as per the Maple Syrup.
Ingredients
- 1 lb. (454 gr) pork tenderloin 0 CHO
- ½ TBSP olive oil 0 CHO
- ¼ tsp. garlic minced 0 CHO
Pork Tenderloin Rub:
- ¼ tsp. paprika 0 CHO
- ¼ tsp. salt 0 CHO
- ¼ tsp. pepper 0 CHO
Maple Syrup Sauce:
- 1.5 TBSP cider vinegar
- 1 TBSP Gluten Free Tamari 1 CHO
- ¼ cup Maple Syrup (54 CHO/1/4 cup) 54 CHO
TOTAL CHO 55 CHO
- 2 SERVINGS (55 DIVIDED BY 2) = 27.5 CHO PER SERVING
- 3 SERVINGS (55 DIVIDED BY 3) = 18.3 CHO PER SERVING
Instructions
- Preheat oven or barbeque to 350.
- Mix rub ingredients together and with your hands spread over the tenderloin.
- Mix sauce ingredients and set aside.
- In a cast iron skillet sear the tenderloin on the stove top or grill.
- When tenderloin is almost seared, add the garlic, sauté for a minute and add the sauce.
- Turn the pork in the sauce and place in the oven or barbeque.
- Roast for 13 minutes, until internal temperature is 150 F. for medium well.
- Roast for 15 – 18 minutes until internal temperature is 155 F. for well done after resting.
- Remove tenderloin to a plate and loosely tent with foil. Let rest 5 minutes.
- Meanwhile place skillet with sauce on the stove top or grill and reduce sauce about half (3 minutes).
- Return the tenderloin to the skillet, turn win the sauce. Cut into thick slices and serve with Lion’s Mane Mushrooms and rice if desired.
