Low Carb Pork Tenderloin-Dijon Garlic Rosemary Glaze. These are the first pictures I have done for this 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.
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- 1 Large Pork Tenderloin
- ¼ C Dijon Mustard
- 2 T Just Like Sugar***
- 2 t Crushed Garlic
- ½ t Dried Crushed Rosemary
- 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.
- Bake tenderloin in a preheated 350 degree oven for 45 minutes.
- Let rest 5-7 minutes and slice into ¾” medallions which should look like little crowns.
- Serves 2
- 296 Calories, 66.7g Protein, 18.7g Fat, 1.2g Carbs, .2g Fiber 1.0g Net Carbs
- 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.
- This glaze is of course good on pork chops.