Rosemary Maple Pork Tenderloin

Marinate for a minimum of 30 minutes, but for best results marinate for 2 hours to 24 hours.

SERVES 4

INGREDIENTS:

1 tablespoon plus 1 teaspoon macadamia nut oil or avocado oil

2 tablespoons apple cider vinegar

1 tablespoon pure maple syrup

2 garlic cloves

1 tablespoon fresh rosemary, not chopped

¼ teaspoon pepper

salt, to taste

1 pound pork tenderloin

OPTIONAL INGREDIENT:

4 whole sage leaves

PREPARATION:

1. In a small food processor, place 1 tablespoon oil, vinegar, maple syrup, garlic, rosemary, pepper, salt, and sage leaves, if desired. Process until all ingredients are finely chopped and thoroughly mixed.

2. Place tenderloin in self-sealing bag and pour marinade over the tenderloin inside the bag, being sure to cover the entire piece of meat.

3. Press all air out of the bag. Place bag with meat in a bowl or small pan and refrigerate for 2 to 24 hours if possible.

4. Preheat oven to 425 degrees F when ready to cook.

5. Over medium-high heat on the stove top, heat remaining 1 teaspoon of oil in a small roasting pan that can easily transfer from the cooktop to the oven. Remove tenderloin from bag and place it in the roasting pan. Discard remainder of marinade. Turn slightly after 45 seconds to 1 minute.

6. Continue browning and turning the tenderloin all the way around every 45 seconds to 1 minute. After you have turned the tenderloin all the way around once (this should take 3 to 4 minutes), transfer pan to the oven on the top rack.

7. Roast tenderloin for 10 minutes for medium rare, 12 minutes for medium, or 14 minutes for well done. Be sure to turn the tenderloin at least once in the middle of cooking.

8. Slice in medium-thin slices against the grain, and serve warm.

NUTRITIONAL INFORMATION PER SERVING: 208.0 calories, 86.0 calories from fat, 24.5g protein, 4.2g carbohydrates, 0.1g fiber, 3.0g sugar, 9.6g fat, 2.2g saturated fat, 75.0mg cholesterol, 65.0mg sodium