Pork Tenderloin with Maple Flavored Glaze
This goes well with a mixed salad with berries or roasted Brussels sprouts and either a kabocha or cauliflower puree.
ļæ¼
Servings: 2
Calories: 437kcal
Ingredients
For the Pork
- 1 pound pork tenderloin
- 1/4 teaspoon salt
- pepper to taste
- 1 teaspoon gluten free-soy sauce or coconut aminos, optional but if omitting, double the salt
- 1/8 teaspoon baking soda
- 1 teaspoon avocado oil
For the Maple Glaze
- 2 tablespoons butter or butter flavored coconut oil
- 1/4 cup sage leaves fresh, optional
- 1 shallot sliced thin
- 1/3 cup monk fruit granulated, or keto-friendly maple syrup, such as Lakanto
- 1/8-1/4 teaspoon maple extract to taste, omit if using keto maple syrup
- 1/3 cup apple cider vinegar
- 1/2 tablespoon dijon mustard
Instructions
- Preheat the ovenās broiler then line a rimmed baking sheet with foil and set aside.
- Combine salt, pepper, baking soda, soy, and avocado oil in a bowl and rub onto the tenderloin. Place the tenderloin onto the foil lined baking sheet and tuck the thin end of the loin under itself so that it is an even thickness.
- Broil on hight for 5 minutes then flip and broil another 8-14 minutes, or until the meat registers 125ĀŗF (there is significant carry over cooking so pull it from the oven before the usual cooking temperature of 140ĀŗF). Remove from oven, tent with foil, and rest for 10 minutes before slicing and serving.
- While the pork is broiling, prepare the sauce. Heat the butter in a medium pan over medium heat. When hot and melted, add the sage leaves. Cook, stirring frequently until bubble stop emerging from the leaves. At this point, the leaves should be crispy. Remove them to a paper towel and season with a bit of salt and set aside.
- Add the shallots to the sage flavored butter and cook until soft and translucent, about 5 minutes. Add the cider vinegar, dijon, and monk fruit and cook until the monk fruit is dissolved and the glaze reduces by half, another 5-10 minutes. Off heat, add the maple extract (start with a little and add it to taste), taste and adjust with salt and pepper.
- Slice the pork into discs, drizzle with the maple glaze, and top with the fried sage leaves.
Notes
Keep the sauce hot as the monk fruit tends to crystallize as it cools. I you like, you can replace it with allulose or liquid stevia glycerite to taste, which should prevent the crystallization. If using stevia, 1/8 teaspoon of glucomann or xanthan gum can help make a thicker sauce with some body.
Nutrition Facts
Pork Tenderloin with Maple Flavored Glaze
Amount per Serving
Calories
437
% Daily Value*
Fat
25
g
38
%
Saturated Fat
15
g
94
%
Cholesterol
147
mg
49
%
Sodium
691
mg
30
%
Potassium
962
mg
27
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
48
g
96
%
Vitamin C
1
mg
1
%
Calcium
24
mg
2
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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