Garlic-Mustard Pork Tenderloin

Ingredients

• 1.5–2 lb pork tenderloin
• 1½ tbsp Dijon mustard (no onion)
• 1 tbsp garlic-infused olive oil
• 1 tbsp tamari or soy sauce
• 1 tsp smoked paprika
• 1 tsp dried thyme or rosemary
• ½ tsp black pepper
• ¾ tsp kosher salt

Directions

• Heat oven to 425°F (220°C)
• Trim pork tenderloin of any silver skin
• Mix glaze
  • Dijon mustard
  • Garlic-infused olive oil
  • Tamari or soy sauce
  • Smoked paprika
  • Dried thyme or rosemary
  • Kosher salt
  • Black pepper
• Coat pork evenly with glaze
• Place pork on sheet pan or shallow roasting dish
• Roast 15–18 minutes until internal temperature reaches 145°F
• Rest 5 minutes, then slice

Notes

• Juicy, sliceable texture with excellent leftovers
• Keeps up to 4 days refrigerated
• Reheat gently (microwave at 70% power or covered skillet)
• Excellent served cold in leftover bowls or salads
• Optional (not low-FODMAP): substitute garlic-infused oil with 1 small grated garlic clove