Low FODMAP Pork Tenderloin
This pork tenderloin is oven-roasted and coated in a sweet maple orange glaze. It is fancy enough for a dinner party but also quick enough for a weeknight dinner option.
Servings: 6 Servings
Ingredients
- 2 pounds pork tenderloin 1 pound each
- 2 tablespoons dijon mustard
Spice Mix:
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Glaze Ingredients:
- 2 tablespoons butter salted
- ¾ cup brown sugar packed
- ⅓ cup pure maple syrup (Note 1)
- ½ cup orange juice, freshly squeezed (Note 2)
Instructions
- Preheat oven to 400 degrees F.
- Trim the pork tenderloin and remove fat and any silverskin.
- Brush dijon mustard over the pork tenderloin.
- In a small bowl, add the salt, pepper, and smoked paprika. Stir. Sprinkle over the tenderloins.
- In a medium bowl, add melted butter, brown sugar, maple syrup, and orange juice. Stir.
- Pour over the pork tenderloins.
- Bake in a 400 degree F oven uncovered for 30-35 minutes or until an internal temperature of 145 degrees is reached for medium rare. An internal temperature of 160 degrees F is ideal for medium.
- Remove, cover, and allow the tenderloin to rest for ten minutes.
- Slice and serve. Top with fresh herbs if desired.
Notes
Note 1: Only use pure maple syrup for the full maple syrup flavor. Do not use imitation maple syrup because it could contain high fructose corn syrup.
Note 2: Use freshly squeezed orange juice for full flavor and to keep it low FODMAP. Reconstituted orange juice is not low FODMAP.
Storage: Keep leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave for 1-2 minutes. Add a bit of leftover pan juices to add moisture.
Low FODMAP Notes:
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 408kcalCarbohydrates: 29gProtein: 10gFat: 31gSugar: 17g
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