Happy Thursday everyone!
I have no preamble today. Do you ever check out recipes on Pinterest and when you get to the blog site, you skip over all the author’s personal life updates, and get straight to the recipe? I do this ALL. THE. TIME. Not that I don’t care what other people are up to in their daily lives (because I’m actually super nosy), but when I’m cooking, I’m usually rushing to figure out what to make and how to make it. So I don’t need to know about your kids’ day of school and how you spilled coffee all over yourself today, Karen. Okay, let’s get to it.
First off, preheat your oven. If you’ve got the time, I’d recommend preheating it to 375 degrees. If you don’t have the time, like I often do, go ahead and crank that baby up to 400.
Place your tenderloin in an oven-safe glass baking dish. In the bowl I told you pull out a moment ago (ha, ha) you are going to mix your sauce/marinade. Mix the following ingredients:
- 1/2 cup Bragg’s Organic Soy Sauce (because I’m crazy about anything Bragg’s)
- 1/3 cup sweetener of your choice (Stevia or Xylitol are best if you’re keeping it keto or paleo)
- 2 Tablespoons of Ancient Grain Mustard
- 1 Tablespoon of minced garlic
- 1/3 cup of balsamic vinegar
- 2 Tablespoons of Olive oil
Once mixed, pour this over your pork tenderloin, and place in the oven. Bake for 1 hour and 30 minutes (maybe 45 minutes if you went with the quick cook route – just keep an eye on it); halfway through, pull it out and spoon the juices over the pork again.
Once cooked, I slice it into thick medallions
I steamed broccoli and placed a few pieces over the brocolli and then poured some of the sauce over both meat and veggie. I did make some brown rice for the family, but I enjoyed from afar.