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Maple Balsamic Glazed Pork Tenderloin

March 27, 2014

I’ve made a dish like in this in the past that I really enjoyed.  Even though this isn’t the exact recipe, it’s really similar and easily adaptable for Low Fodmap.  It’s from Southern Food magazine.


  • 1 1/2 to 2 1/2 pounds pork tenderloins
  • Salt and pepper
  • 2 tablespoons spelt flour (optional)
  • Olive oil
  • 6 to 8 ounces sliced or diced mushrooms
  • 4 green onions, sliced


  • 2 tablespoons garlic-infused olive oil
  • 1/3 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 2 large cloves garlic
  • 1 tablespoon rosemary


  1. Heat oven to 350°.
  2. Slice pork tenderloins crosswise into 1-inch rounds. Lightly sprinkle both sides of the medallions with salt and pepper; press both sides into the flour.
  3. Put enough olive oil in a large nonstick skillet to coat the bottom of the pan; heat over medium heat. Add the pork medallions and brown for about 2 minutes on each side. Remove the medallions to a plate.
  4. Add the mushrooms and green onions to the pan. Cook until just tender.
  5. Meanwhile, combine the glaze ingredients. Put the pork tenderloin back in the skillet and pour glaze over all; stir to coat all pieces of pork.
  6. Transfer to the oven and bake for 20 to 25 minutes, stirring once. (If the skillet is not ovenproof, transfer everything to a baking pan.) Serve pork with glaze. Serves 4 to 6.
2 Comments leave one →
  1. Cheryl permalink
    April 27, 2015 10:55 am

    Hi there,

    Onions are not low-FODMAP, we replace them with chives or the green part of spring onions.

    It may or may not work in a crockpot context.

    • April 27, 2015 12:41 pm

      Yes I agree. Onions are not low fodmap. If there is ever onions listed in a recipe it’s an accident– I often revamp high fodmap recipes by removing high fodmap ingredients and replacing them with LF. Is there a recipe on my blog that I didn’t edit correctly? Please draw it to my attention and I will fix it! We can’t go eating onions, now! ☺️

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