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Sweet Balsamic glazed Pork Tenderloin

April 7, 2012
tags:

Low FODMAP!

1 1-lb. pork tenderloin

1/4 cup balsamic vinegar

1/4 cup maple syrup (costco has a good price on a jug)

Salt & Pepper to taste

  1. Add all ingredients to a ziploc bag, let marinate for a couple hours (I marinated mine for about 5, but I bet 1 hour would be good, too, if you’re in a hurry.)
  2. Pre-heat oven to 400 degrees
  3. Cut tenderloin in half, place in a medium skillet over medium/high heat. Brown on all sides (about 2-3 min. each side).  Remove from pan, place in a oven proof dish (lined in aluminum foil for easy clean up)
  4. Bake at 400 degrees for about 17-20 minutes or until the inside temperature reads 145 degrees.
  5. While the tenderloin is roasting, add the remaining marinade to the skillet you browned the tenderloin in.  Heat over medium heat and reduce.  Should take about 5-10 minutes.  If you’re impatient, add a thickening agent.  (I’m trying to watch my FODMAP intake so I used oat flour.  Like oatmeal, it took about 2-3 minutes for the marinade to thicken to a bbq sauce consistency.)
  6. Remove tenderloin from oven when finished.  Add the tenderloin to the pan of glaze, coat, let rest and cool for about 10 minutes.  Enjoy!
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