This recipe has saved me numerous times when we’re in a pinch for a quick meal. As well, pork loin defrosts quite quickly, which is extra bonus points when you forget to take something out of the freezer the night before!
I adapted this recipe a long time ago from this recipe when I was following the Autoimmune Protocol (AIP). I eat little to no sugar, so I cut the quantity of glaze down substantially, and I personally cannot tolerate garlic or onions, so I use only salt. Smoked salt adds a lovely aroma. However, I have tried this recipe with garlic and onion powder and it is a very nice added
I’ve used molasses, honey, and maple syrup as different variations for this recipe. As delicious as maple syrup is, and it’s a locally sourced ingredient to boot, it doesn’t stand up to broiling as well as the thicker honey or molasses. But it is doable.
This can be served up with a little sauce drizzled on top. An easy and nutritious way to do that is to take some bone broth and let it simmer to thicken. You can add some of the pan juices afterwards for added flavour.
I hope you enjoy this quick and easy recipe as much as my family and I do!
This deliciously easy recipe is both quick to prepare and cook. The perfect protein when you're short on time!
It's AIP approved, allergen-free, and paleo, keto, and carnivore friendly
- 2 pork tenderloins (about 1-1.5 pounds each)
- 2 tablespoons of molasses, honey, or maple syrup
- 1 tsp salt or smoked salt
- optional: 1 tsp each onion powder and garlic powder
- Preheat oven to 375 degrees F
- Remove any tough silver skin from the pork loins. Pat loins dry with a paper towel.
- Line a baking sheet with foil or parchment paper, and place the pork loins on top
- Using a pastry brush, evenly coat both pork loins with your glaze of choice (molasses, honey, or maple syrup)
- Sprinkle salt or smoked salt over both loins
- If using onion and garlic powder, sprinkle these spices on the loins as well
- Bake in oven for 12-15 minutes on middle rack
- Lower rack, turn heat to high broil, and continue to cook another 10 minutes, or until meat reaches an internal temperature of 140-145 degrees F
- Remove from oven and let meat sit for 5 minutes, then slice into 1-2 inch slices
- Serve with sauce if desired (see notes below)
If you'd like to serve with a sauce, a quick way to do this is to take some bone broth or bouillon, and simmer down so that it thickens a bit. Optionally, you can add the pan juices from the pork tenderloin at the end for added flavour.