Rosemary and Garlic Pork Tenderloin Recipe

Rosemary and Garlic Pork Tenderloin is delicious and simple! Perfect glaze and flavor combinations please the whole family. Recipe for low-carb or paleo pork tenderloin takes under 45 minutes.

Ingredient

– 2 lb pork tenderloin – 2 tbsp extra virgin olive oil – 2 teaspoons sea salt and fresh cracked pepper – 1 teaspoon mild paprika – 6 garlic clove – 2 Tablespoons chopped fresh parsley – 2 Tablespoons chopped fresh rosemary – ¼ water For the glaze: – ½ cup coconut amino acid – ⅓ cup maple syrup – ⅓ cup orange juice – ¼ cup rice vinegar – ¼ cup water

Direction

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1

Pre-heat oven to 350. Wrap baking sheet in foil. Tenderloin to baking pan. Mix rosemary, parsley, and 1 tablespoon olive oil in a small bowl. Set aside.

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2

Season tenderloin generously with salt, pepper, and paprika. Add olive oil and peeled garlic. onto the pan. Cover the pan and refrigerate the pork while the oven heats.

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3

Make the glaze while the oven heats. Stir the glaze ingredients in a small pan and simmer for 20 minutes until reduced and thickened.

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4

Syrupy sauce will cover a spoon. If you don't see large, excited bubbles (sugar caramelizing) at the end of cooking, cook longer. Set aside sauce when done.

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5

Remove pork from fridge and uncover. Heat the oven and place the pan. When pork is halfway done, glaze it and baste with pan juices. If too dry, add 1/4 cup water (or more).

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6

Spoon on the remaining glaze with 10 minutes left to bake. Bake pork tenderloin for 25 minutes until internal temperature is 150 degrees at the widest part.

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7

To retain juices, remove pork from heat and let rest for five minutes. Spread the remaining glaze and add the fresh rosemary and parsley oil. Anti-grain slices and serve immediately.

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also see

also see

Pasta with Shrimp and Cherry Tomatoes Recipe