This pork tenderloin recipe from Theresa Albert is a great alternative to the classic pulled pork. If you're looking for a sweet pork dish without all the refined sugar this is definitely the way to go. Pork tenderloin has no external fat (2 grams per ounce), while pork butt or shoulder which are usually used in pulled pork recipes have loads of sugar that is emulsified into the sauce (5 grams per ounce). To get some sweetness we use maple syrup. Not only is it unprocessed like refined sugar but it still contains its minerals and adds more flavour.
This recipe calls for frozen spinach. Many people don't know that frozen spinach is picked and packed at source and can have more nutrients than old fresh stuff. It's more condensed so you get more nutrients per mouthful, it's easier to work with and best of all, it's cheaper!
2 whole pork tenderloin
1 package frozen spinach , thawed and drained
1 grated carrot
2 cloves minced garlic
1/4 cup soy sauce
2 tbsp maple syrup
1 tsp grated ginger root
- Lay two very large pieces of strong foil on counter.
- Butterfly pork and lay both flat on top of foil. Top each with layer of frozen spinach, then with grated carrot.
- Carefully roll the tenderloin and place seam down onto the foil.
- Mix garlic, soy sauce, maple syrup and ginger together.
- Pour carefully over pork and then wrap well with foil, sealing in all juices. Place in a roasting pan.
- To cook, preheat oven to 400F, place entire roasting pan in oven for 40 to 60 minutes until pork is very firm and internal meat temperature reaches 140F.
- Slice across the roast. Serve with a side spinach salad and drizzle with extra virgin olive oil and half a fresh lemon.