Updated: Apr 15
Maple Rosemary Roasted Pork Tenderloin
I love making pork tenderloin because it's so simple and it takes so little to time to cook - so it's the perfect weeknight meal and a staple in our house! This recipe is slightly sweet due to the maple syrup and is full of flavor from the rosemary and oregano. Additionally, the maple syrup and oil that accumulate in the casserole dish are the perfect sauce when drizzled with a spoon over the sliced tenderloin. This recipe is simple enough to be a weeknight staple, but delicious and flavorful enough to be a holiday favorite! Try serving with polenta, goat cheese and dried cranberries and roasted Brussels sprouts for an amazing combination of winter flavors! If you need this recipe to be suitable for a low FODMAP diet, simply omit the garlic powder and swap the oil for a garlic-infused oil to enjoy the garlic flavor without the FODMAPs - or omit the garlic completely - it's still delicious and flavorful!
Prep Time: 5 minutes
Cook Time: 25-30 minutes
Ingredients (serves 4):
16 oz pork tenderloin
1/4 C oil (I used avocado oil)
1/4 C pure maple syrup
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp garlic powder (*omit to make this low FODMAP and swap oil for garlic-infused oil)
1/2 tsp oregano
2 tsp rosemary
Nonstick cooking spray
1. Preheat oven to 400 degrees Fahrenheit.
2. Spray casserole dish with nonstick spray (I typically use a 8x8 dish).
3. Place pork tenderloin in casserole dish. In a separate bowl, add oil and maple syrup and whisk together. Pour mixture over pork.
4. Add spices (salt, pepper, garlic powder, oregano, rosemary) and bake pork in oven for about 20-25 minutes. Then, broil for an additional 3-4 minutes. Remove from oven and allow pork to rest for about 5 minutes. Make sure pork is cooked through - the internal temperature should reach 145 degrees Fahrenheit. Enjoy!
Nutritional Analysis Per Serving:
Calories 310 calories, Total Fat 18 g, Saturated Fat 3 g, Cholesterol 74 mg, Carbohydrates 14 g, Fiber 0 g, Protein 24 g, Sodium 348 mg, Calcium 32 mg
*While this recipe is not made with any gluten-containing ingredients, I recommend choosing certified gluten free items for all ingredients if all possible sources of cross-contact need to avoided, such as in the case of celiac disease.