This roasted pork tenderloin gets its flavor from garlic, rosemary, mustard, and a little sugar-free maple syrup. Add a vegetable and your favorite grain or potato for an easy family dinner.
A QUICK NOTE
Let the pork sit in the marinade for 30–60 minutes, then use a thermometer to check the thickest part. Resting it for 10 minutes before slicing helps keep it juicy.
MARINATE TIME
30–60 minutes
ROAST TIME
About 25–30 minutes, plus 10 minutes to rest
INGREDIENTS
2 pork tenderloins (about 1 pound each)
3 garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
3 tablespoons sugar-free maple syrup
1 tablespoon whole-grain or stone-ground mustard
2 teaspoons chopped fresh rosemary, plus more for serving
¼ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS
1. In a medium bowl, whisk together the garlic, olive oil, maple syrup, mustard, rosemary, red pepper flakes, and a large pinch of salt.
2. Place the pork in a small baking dish and season with salt and pepper. Pour the marinade over it and let it sit for 30–60 minutes.
3. Preheat the oven to 400°F. Roast for about 25–30 minutes, basting with the sauce halfway through, until an instant-read thermometer inserted into the thickest part registers 145°F.
4. Rest for 10 minutes, then transfer to a cutting board and slice into 1-inch pieces. Spoon the sauce over the pork, top with extra rosemary, and serve with a vegetable.
