Maple Balsamic Glazed Pork Tenderloin
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
- Heat oven to 350°.
- 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.
- 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.
- Add the
mushrooms andgreen onions to the pan. Cook until just tender.
- 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.
- 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.