Roasted pork tenderloin with white wine cream sauce (Low FODMAP)

10 minutes prep • 60 minutes grill or 3+ hours smoker • Gluten-free • Low FODMAP • Serves 4 - 6 • This pork tenderloin is flavorful and crispy on the outside, juicy and tender on the inside. Served with our white wine cream sauce, this may just be our favorite pork tenderloin anywhere!

INGREDIENTS:

Two 1-pound pork tenderloins (see pro tip)

2 tablespoons garlic-infused olive oil

2 teaspoons basil

2 teaspoons oregano

1 teaspoon marjoram

2 teaspoons garlic scape powder

2 teaspoons cumin

2 teaspoons salt

2 teaspoons chili powder

1 teaspoon smoked paprika (optional but highly recommended)

1/2 teaspoon black pepper

2 tablespoons dark brown sugar

DIRECTIONS:

Pierce tenderloins all over with a fork then rub the garlic-infused olive oil onto all sides of the meat.

Make your rub by whisking together the remaining ten dry ingredients. Sprinkle rub mixture all over tenderloin(s), patting it onto the surface of the meat on all sides.

GRILL DIRECTIONS:

Preheat grill to medium-high (about 400 degrees F).

Grill for 20-30 minutes until the outside is browned and crispy but not burned, and the internal temperature of the thickest part registers at least 145 degrees F.

SMOKER DIRECTIONS:

Preheat smoker to 180 degrees.

Place tenderloins diagonally on the smoker grill and smoke at 180 degrees for 3 hours until outside is browned.

Increase the smoker temperature to 275 degrees F and cook until the internal temperature of the thickest part registers at least 145 degrees F. For 1-pound tenderloins, this should only take about 15 or 20 minutes.

OVEN-BAKE DIRECTIONS:

Preheat oven to 400 degrees and lightly grease a large baking/casserole dish.

Bake for 25-35 minutes until outside is browned and the internal temperature of the thickest part registers at least 145 degrees F.

Spoon any remaining juices from the pan over the slices for extra flavor and juiciness.

TO SERVE:

Allow meat to rest, covered with foil, on a cutting board for 5-10 minutes before slicing. Slice into 3/4-inch pieces.

Serve with our white wine cream sauce, mashed Yukon potatoes, and a vegetable of your choice.

Allow meat to rest, covered with foil, for 5-10 minutes before slicing. Slice into 3/4 - 1-inch pieces.

Serve with our white wine cream sauce, mashed Yukon potatoes, and a vegetable of your choice.

Enjoy!

Pro tips:

This recipe is pretty flexible and you can use 1-2 very small pork tenderloins, or one medium-large pork tenderloin OR you can double or even triple the ingredients for the seasonings and serve a LOT of people with very large tenderloins.

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