Pork Roast

Lee and I enjoy a nice roast once in a while. We enjoy it the first night, and then enjoy slices throughout the rest of the week!

I researched pork tenderloin roasts, and this is a mash-up of all the things I liked from all of them.

Glaze:

1/2 c brown sugar (I used Swerve brown sugar)

1/2 c water

1/4 c balsamic vinegar

2 tbsp soy sauce (I use gluten-free Tamari)

1 tbsp cornstarch

Pork:

2 cloves garlic, minced

3/4 tsp salt

1/4 tsp pepper

1 1/2 lb. pork tenderloin

1 tbsp olive oil

Combine the sauce ingredients in a small sauce pan over medium heat. Cook stirring constantly, until mixture thickens (5-6 minutes). Remove from heat and set aside.

Preheat the grill (or oven) to 350 degrees.

Combine garlic, salt, and pepper in a small bowl. Rub this mixture all over the tenderloin.

Heat olive oil in a large skillet over medium/high heat. Brown the tenderloin on all sides (about 3 minutes per side).

Brush the tenderloin with the glaze. Transfer the pork to a baking sheet or the grill. Cook in preheated oven or grill until your meat thermometer reads 145 (about 15-20 minutes).

Remove the tenderloin and cover with foil. Allow it to rest for about 10 minutes. Drizzle a little extra glaze over the top, and carve.

Great char on the outside, moist and delicious on the inside!