This Dijon Rosemary Garlic Glaze is a match made in heaven and is perfect with pork tenderloin or a big fat chop. It takes about one minute to make and has one of the most powerful punched flavors we know…garlic. Cooked inside a tenderloin, it loses a bit of its power but used this way, as a topping the garlic loses nothing. If you prefer it cooked then please do try the Pork Tenderloin/Dijon Garlic Rosemary Glaze, it is divine. You are going to have to get past the glaze’s homely looks cause it’s not the looks that taste good. The final plate? Ooh la la.
That beautiful little tenderloin? I get them three at a time from the Old Salt Market butcher shop just down the street from me and yes, this is the way they come trimmed; I don’t have to do a thing. They do three half pigs every week and all I need to do is order all three tenderloins a couple of days in advance and yes, they do know me. They are so good and so tender I just pound them a bit, and flash fry them dry, in a pan, add browned butter, and top with the glaze. Yes, I do eat my pork medium rare and you will cook yours the way you like them.
Yes, I am going to again serve it with a tenderloin but with the sauce dabbed on the top as I really do like raw garlic…sometimes.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- ¼ C Dijon Mustard
- 2 T Just Like Sugar
- 2 t Crushed Garlic
- ½ t Dried Crushed Rosemary
- Mix all ingredients well and let sit for an hour or so to allow the flavors to "marry".
- 2 Servings
- 36 Calories, .2g Protein, .1g Fat, 1.2g Carbs, 0.2g Fiber, 1.0g Net Carbs