A recipe for tender balsamic Paleo glazed Pork Tenderloin. If you have no time to do this initial prep work, a quick 30 minute marinade also works and is just enough to impart great flavor to the meat. Pork loin is a great cut to choose while doing Paleo because it is considered extra lean but still retains that great pork flavor. It’s relatively easy to work with, and the following recipes all do a good job of making it taste great with complementary ingredients. Remove tenderloins from the marinade and set in a roasting pan. Cover the pan and roast for 40 minutes, or until a meat thermometer reads 155 degrees.
Grill pork tenderloin, flipping once, until it is cooked through. Divide marinade and meat among indicated number of freezer bags. Remove as much air as possible, seal bag and shake well until ingredients are combined. Category Pork and tagged Paleo pork tenderloin, pork tenderloin. Make the meat marinade by mixing garlic, Dijon mustard, and balsamic vinegar in a small bowl.
Add your pork tenderloin to the sauce and marinate it in the fridge for 4 hours or overnight if you can. I typically buy conventional pork loin because it is so lean (at least until I can afford to eat pastured meat exclusively! ).