Add to favorites

Plan Z Phase: This is a Z3.5 (ZReboot) recipe.

Once you get your system cleaned out with ZReduction and you stabilize in ZReboot, you can “go a little wild” once in a while and venture out into the world of a bit of sugar. I took a recipe that called for an entire cup of syrup (yep, you read that right) and totally redesigned so it could be eaten in ZReboot 3.5. This is more of a glaze on the pork tenderloin. The mustard and syrup make a really tasty ying/yang taste sensation. You won’t believe it until you bite into it.

I served this with a bunch of stir fried veggies; the lone Asian veggie was baby bok choy. The rest were zucchini, baby patty pan squash, and mushrooms. I didn’t take a picture of this because it was a total experiment and I never intended it to be published, but it was so good I couldn’t resist! The picture you see is a glazed pork tenderloin.

Servings: Serves 2 – 3, you can double this easily and not use any more prep dishes.

Ingredients:

• 2 Tbl of Dijon mustard
• 1 tsp of sesame oil
• 1 tsp of garlic powder
• ¼ cup of maple syrup
• grated sea salt and pepper to taste
• 1-1/2 pound of pork tenderloin (1 full tenderloin)

Instructions:

Preheat oven to 400 degrees or 375 degrees in a convection oven.

In a small bowl, combine ingredients up to the pork tenderloin. Stir. Take out a 9″ x 13” ovenproof pan. Spray it with olive oil spray. Spray the tenderloin. Then drizzle on the mustard/syrup mixture. Roll the pork tenderloin around until it’s completely covered. Cover and marinate in your refrigerator an hour or more. (You could even prep this in the morning before work and come home to it all set to go in the oven).

Put the prepped tenderloin in the oven to roast. This should take 20 – 30 minutes depending on how big it is. Check it with your meat thermometer to make sure it has reached at least 160 degrees. At 160 the pork will still be slightly pink and juicy. If you are one of those folks who like pork more well-done, you can keep cooking it.

The glaze will be glistening on the pork and some of it will have caramelized in the pan. It will be a sticky clean up, but just soak it and it comes off fairly easily.

Slice the pork tenderloin and serve. Each person will get approximately 3-4 slices. This would be great with mashed cauliflower too.

Enjoy!

Cheers,