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Paleo Glazed Pork Tenderloin

Paleo Glazed Pork Tenderloin

Loved by:  Brandon & Kristina (Recipe taken from www.againstallgrain.com)


1lb Pork Tenderloin

3 Tbsp pure maple syrup

3 Tbsp extra virgin olive oil

3 Tbsp balsamic vinegar

1 1/2 Tbsp dried thyme

3/4 tsp onion powder

3/4 tsp paprika

3/4 tsp black pepper

3/4 tsp sea salt


In a small bowl, make the marinade by combining all of the ingredients (except the tenderloin) and whisk to make sure everything is combined.

Place the pork tenderloin in a gallon sized plastic freezer bag & pour the marinade on top.  Remove as much air from the bag & zip the top.  Gently roll the bag on the kitchen counter a couple of times to make sure that the marinade coats every inch of the tenderloin.

Place the bag in the fridge & let it marinade for at least 30 minutes or up to 12 hours.

After marinading, remove the bag of tenderloin from the fridge & preheat the oven to 375*.

Remove the tenderloin from the marinade & place in a oven proof baking dish & bake for about 40 minutes.

Meanwhile in a small sauce pan, place the leftover marinade in there & simmer on low heat for about 5-8 minutes or until the sauce thickens slightly.  Turn off heat & set it aside.

Once the tenderloin is cooked, take it out & brush it with the thickened sauce from the marinade and place it back in the oven.

Set the oven to LOW broil & cook for another 5 minutes.

Take it out of the oven, cover it with foil, & let it sit for 10 minutes.

Slice it into 1/2 inch thick medallions & enjoy!