Pork Tenderloin with Maple Dijon Glaze

Pork Tenderloin with Maple Dijon Glaze

Elevate your dinner table with this elegant low-FODMAP pork tenderloin with maple dijon glaze that is 100% SIBO-friendly. Tender pork loin is pan-seared in garlic-infused olive oil, brushed with a sweet and tangy glaze of Dijon mustard, pure maple syrup, lemon juice, and thyme, then roasted alongside fresh bok choy and sweet carrot slices. Finished to juicy, tender perfection on a single skillet, this single-serving meal delivers a restaurant-worthy balance of savory pork and caramelized glaze in every delicious slice.

Engineered specifically to support delicate digestion, this gluten-free and dairy-free pork dinner provides an impressive dose of lean protein without triggering GI distress. By replacing high-FODMAP raw garlic, honey, or onion with pure maple syrup, fructan-free garlic-infused olive oil, and gut-safe portion sizes of bok choy and carrots, you can enjoy a deeply satisfying meal completely free of bloating, gas, or IBS flare-ups. It is an exceptional choice for anyone following a strict SIBO meal plan, managing food sensitivities, or seeking a clean, high-protein dinner.

Yield 1
Serving Size 1
Servings 1
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes (includes 5 minutes resting time)

Estimated Nutrition

  • Calories: 310 kcal

  • Total Fat: 12g

    • Saturated Fat: 2.5g

    • Trans Fat: 0g

  • Cholesterol: 95mg

  • Sodium: 410mg

  • Total Carbohydrates: 12g

    • Dietary Fiber: 2g

    • Sugars: 7g

  • Protein: 38g

Ingredients

            Pork Tenderloin

  • 5 oz. Pork Tenderloin
  • 1 tsp. Garlic-infused Olive Oil
  • Salt and Black Pepper, to taste

            Maple Dijon Glaze

  • 1 tbsp. Dijon Mustard
  • 1 tsp. Pure Maple Syrup
  • 1 tsp. Fresh Lemon Juice
  • ½ tsp. Dried Thyme
  • ½ tsp. Garlic-infused Olive Oil

            Vegetables

  • ½ Cup Chopped Bok Choy
  • ¼ Cup Sliced Carrots
  • 1 tsp. Extra Virgin Olive Oil
  • Salt and Black Pepper

Preparation

Step 1

Preheat oven to 400°F.

Step 2

Pat the pork tenderloin dry and season with salt and pepper.

Step 3

Heat the garlic-infused olive oil in an oven-safe skillet over medium-high heat.

Step 4

Sear the pork for approximately 2–3 minutes per side until browned.

Step 5

In a small bowl, whisk together the Dijon mustard, maple syrup, lemon juice, thyme, and garlic-infused olive oil.

Step 6

Brush the glaze evenly over the pork.

Step 7

Arrange the bok choy and carrots around the pork.

Step 8

Drizzle the vegetables with the olive oil and season with salt and pepper.

Step 9

Transfer the skillet to the oven and roast for approximately 12–18 minutes, depending on the thickness of the pork.

Step 10

Cook until the pork reaches an internal temperature of 145°F.

Step 11

Remove from the oven and allow the pork to rest for 5 minutes.

Step 12

Slice and serve with the roasted vegetables.

 

 

**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes. Individual tolerance may vary.
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