Ham at spring holidays is always a family favorite, but I wanted to give you a healthier, leaner alternative that you can double or even triple for a big crowd. My oven-roasted pork tenderloin is so flavorful I guarantee you and your guests won’t miss that spiral sliced spring stalwart! Loaded with protein and low in calories, this sweet and savory meal is also a holiday time-saver as it’ll take you just 20-25 minutes in the oven. But don’t worry – it doesn’t have to be a special occasion to enjoy this tender, juicy pork. With a quick prep time and easy-to-find ingredients, this can also be a meal prep treat that you’ll love having for lunch in your Isolator Fitness Meal Prep Containers during the week. You can even serve it over your favorite ISOPASTA to soak up all that honey-kissed sauce.
Wine Recommendation: A pinot noir will pair well with this perfect pork. Cheers!
I hope you enjoy this delicious addition to your healthy ISO lifestyle!
Kelly Pipich, Isolator Fitness’s Executive Chef
- 2 lb pork tenderloin
- ½ c Dijon mustard
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, minced
- 1 tbsp balsamic vinegar
- ½ tsp salt
- ¼ tsp pepper
- 16 oz canned whole peeled tomatoes, drained
- 1/4 c extra virgin olive oil
- 1/3 c honey
- 1 large sweet onion, sliced
- 4 sprigs fresh rosemary
- Preheat your oven to 500˚.
- In a mixing bowl, with a large spoon, toss together the tomatoes, olive oil, honey, and onion. Break up the onion slices and tear the tomatoes into large chunks. Pour this mixture into the bottom of a 9×13 glass or stoneware baking dish. (Do not use a metal pan for this recipe – some of them can react poorly with the acid in tomatoes.)
- In a small bowl, whisk together the Dijon, garlic, rosemary, balsamic, salt, and pepper.
- Lay the four fresh rosemary sprigs over the tomato and onion mixture, and place your pork tenderloins on top of them. Spread the Dijon mixture over your tenderloins to coat them on all sides.
- Roast your pork in the oven for 10 minutes (set your timer!) then carefully flip the tenderloins to the opposite sides and roast for another 10 minutes. At this point, start checking the internal temperature of your pork – you want it to reach 145˚ and for the juices to run clear. Once you’re there, pull it out and let it rest for up to 10 minutes.
- Using a slotted spoon, put your tomatoes and onions onto a serving platter, leave the juices in the baking dish, and discard the rosemary sprigs.
- On a cutting board, slice the pork into ½”-1” thick slices. Place the slices over the tomatoes and onions, and pour all the cooking juices over top of the pork. Whether this delicious dish graces your holiday table or doesn’t make it off your kitchen counter for a fast weeknight dinner, I hope you enjoy it!
Serving Size 1 Serving
Calories from Fat 128
Total Fat 14.2g
Saturated Fat 2.7g
Net Carbohydrates 17.5g
For more of Chef Kelly’s delicious Low-Carb Recipes, download The Everyday Low-Carb Cookbook today!
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