Jenny from Paleo Foodie Kitchen is back with another easy weeknight meal with this Paleo Glazed Pork Tenderloin. Please welcome Jenny and if you like what you see here, make sure to take a look at her blog for more recipes and her previous guest posts here.
I consider pork tenderloin as the other white meat when I’ve eaten one too many chicken dishes in a week and to keep flavors and texture exciting for my palate. Tenderloin is best marinated in the morning so that it is oven ready an hour before dinner time. If you have no time to do this initial prep work, a quick 30 minute marinade also works and is just enough to impart great flavor to the meat. The balsamic vinegar in this recipe acts as a tenderizer so the cooked tenderloin stays moist and juicy even after a longer cooking time.
I love to eat this with roasted vegetables which can be prepared while the pork is still marinading. In this recipe, I used cauliflower, carrots, red onions, sweet peppers and portobello mushrooms as my vegetables. Any combination works and seasonal vegetables are the best choice!
Jenny Castaneda lives in Southern California with her husband D and cat Mochi. She started a blog to share recipes with family and friends and also as a way to keep herself on track and connect with other fellow Paleo friends who have provided daily doses of inspiration and motivation along her journey towards a Paleo lifestyle. She enjoys traveling, photography and obstacle course racing.
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Guest Post: Glazed Pork Tenderloin
Jenny Castaneda - Paleo Foodie Kitchen
- 1 pound pork tenderloin
- 3 tbsp maple syrup
- 3 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 1/2 tbsp dried thyme
- 3/4 tsp onion powder
- 3/4 tsp paprika
- 3/4 tsp freshly cracked black pepper
- 3/4 tsp salt
- In a small bowl, make the marinade by combining all the ingredients (except the tenderloin) and whisk to make sure everything is combined.
- Place the pork tenderloin in a gallon sized plastic freezer bag and pour the marinade on top. Remove as much air from the bag and zip the top. Gently roll the bag on the kitchen counter a couple of times to make sure that the marinade coats every inch of the tenderloin.
- Place the bag in the fridge and let it marinade for at least 30 minutes or up to 12 hours.
- After marinading, remove the bag of tenderloin from the fridge and preheat the oven to 375F.
- Remove the tenderloin from the marinade and place it in an oven proof baking dish and bake it for 40 minutes.
- Meanwhile in a small sauce pan, place the leftover marinade and simmer on low heat for about 5-8 minutes or until the sauce thickens slightly. Turn off heat and set it aside.
- Once the tenderloin is cooked, take it out and brush it with the thickened sauce from the marinade and place it back in the oven.
- Set the oven on LOW broil and cook for another 5 minutes.
- Take it out of the oven, cover it with foil and let sit for 10 minutes.
- Slice it into 1/2 inch thick medallions and serve with roasted vegetables.
The tenderloin can also be marinated in a deep round bowl and covered with saran wrap if a plastic bag is not available.