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Want an easy, tasty recipe for pork tenderloin?  This falls into that bracket.  I like simple recipes often because I am busy, and I am sure most people are.  This past week I watched how our young sons live and work along with their sweeties and their lives are very busy as well.  I am the grandmother to two Chihuahuas, Sunny and Stuart.  They are quite the handful, but little darlings that creep into one's heart. I also enjoyed my grandson, Oliver.  I was in the city for a week while Ian flew to Montana on business.  I am now happy to be back on our mountain and slowly trying to get back into the groove again. We live at a higher altitude (less oxygen than at sea level, but cleaner, cooler air) and I'm usually tired the first day back. 

Where to find the "honey"...apparently Super Walmart has this type of honey.  It is also available online at the online shopping link below.  There are two different kinds.  One has maltitol and the other has xylitol.  Here is the online link for the xylitol honey.  Please remember xylitol is DEADLY for dogs and cats!


3 lbs pork tenderloin (1.4 kg)
3 tbsp olive oil (45 mL)
Seasoning salt, to taste
Spice Rub:
1 tsp salt (5 mL)
1/tsp black pepper (2 mL)
1/2  tsp cumin (2 mL)
1/tsp cinnamon (2 mL)
1/tsp allspice (1 mL)
1/tsp granulated garlic (1 mL)
“Honey” Glaze:
6 tbsp sugar-free honey, OR (90 mL) - available at Walmart
  sugar-free maple pancake syrup
2 tbsp crushed garlic (30 mL)
1 tsp paprika (5 mL)


Preheat oven to 350°F (180°C).

Rub pork tenderloin with oil. 

Spice Rub:  In small bowl, combine salt, black pepper, cumin, cinnamon, allspice and garlic.  Rub pork on all sides with the spice rub.

In nonstick pan, brown pork on both sides.  Sprinkle with seasoning salt, to taste.

“Honey” Glaze:  In small bowl, mix together sugar-free honey, OR sugar-free maple syrup.  Stir in crushed garlic and paprika. Pour half of the glaze into another bowl to keep it clean. Brush the glaze over the top of the pork. 

Roast in oven 38 to 40 minutes, or until internal temperature reaches 160°F (71°C) and juices run clear. Allow to stand 10 minutes before slicing.  Hold knife at a 45° angle before slicing.  Serve with remaining glaze.

Helpful Hints:  I used processed crushed garlic…very tender.

Yield:  8 servings
1 serving
247.7 calories
40.9 g protein
7.7 g fat
1.1 g net carbs


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