Aunt Rocky’s Balsamic & Dijon Glazed Pork Tenderloin

Rinse pork tenderloin and pat dry. Place in a 1-gallon resealable bag.

Mix all marinade ingredients in small cup or bowl. Add to bag, squeeze out as much air as possible, and seal. Shake or squeeze well to get the tenderloin completely coated with the marinade. Return to refrigerator for at least 30 minutes, preferably 2 hours (can even be done overnight).

Preheat oven to 350ºF.

While oven is heating, place oil in an oven proof deep skillet. Heat skillet to medium-high. Transfer tenderloin to hot skillet, reserving the marinade. Sear tenderloin well on all sides. Leave in skillet (or transfer to foil-lined baking sheet) and bake 30–40 minutes. Check at 30 minutes, and for best results, don’t overcook. Use an instant read thermometer and remove roast from oven when it reaches 145ºF. (It is no longer necessary to cook pork until well done. Today’s pork is safe from parasites, and can be cooked to medium, so a little pink in the middle is not only okay, but it helps keep your tenderloin from drying out by cooking it too long.)

Move roast to cutting board and allow to rest at least 5 minutes (10 is better) before slicing to serve. This helps retain the juices so they don’t all run out while the roast is fresh from the oven.

While roast is resting, pour remaining marinade into the skillet you used to sear the tenderloin. Bring to boil and stir constantly until the marinade reduces and thickens. Drizzle marinade over sliced tenderloin and serve.

Tip: Pork tenderloin is not a high fat entree, so be sure to serve it with a high fat side dish or a high fat dessert.

Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries.

Calories 172, Total Fat 9 g, Saturated Fat 2 g, Total Carbohydrate 2 g, Dietary Fiber 0 g, Net Carbs 2g, Sugars 1 g, Protein 20 g. Macros: 48% fat, 47% protein, 5% carbs.

©️ December 5, 2016 Roxana Lopez

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients I used.