Low Carb Pork Tenderloin/Dijon Garlic Rosemary Glaze

Pork Tenderloin/Dijon Garlic Rosemary GlazeThese are the first pictures I have done for this Pork Tenderloin/Dijon Garlic Rosemary Glaze recipe because for many years I have purchased pork tenderloin from my local butcher shop, the pigs are only about 200-220 lbs., hence the tenderloins are only about 8-10 oz. which for me is perfect but not to slice twice, stuff, and bake.  I bit the bullet and bought a conventional tenderloin just to take pics.  I also now use Natural Directions Organic Dijon Mustard and as you can see it does not hold up as well as it is a bit thinner than Grey Poupon so the little crowns look kinda bare.  Not to worry, the taste is absolutely terrific.  I do eat this from time to time but I just dip a bite of meat into the sauce.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Pork Tenderloin/Dijon Garlic Rosemary Glaze
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Ingredients
  1. ¼ C Dijon mustard
  2. 2 T Just Like Sugar
  3. 2 t Crushed Garlic
  4. ½ t Dried Crushed Rosemary
  5. 1 Pork Tenderloin
Directions
  1. Make two scores (one left and one right of center) about ½” deep lengthwise on top of the tenderloin and spread the glaze into the furrows.
  2. Bake tenderloin in a preheated 350 degree oven for 45 minutes.
  3. Let rest 5-7 minutes and slice into ¾” medallions which should look like little crowns.
  4. Serves 2
  5. 296 Calories, 66.7g Protein, 18.7g Fat, 1.2g Carbs, .2g Fiber 1.0g Net Carbs
Notes
  1. I have a confession. I cook my pork to just a little under medium. I definitely want it pink in the center. If you do not then cook it 5-10 minutes longer.
  2. This glaze is of course good on pork chops.
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