Brown Swerve and Mustard Pork Tenderloin

Recipes   Entrees    

Brown Swerve and Mustard Pork Tenderloin


  • 1 lb pork tenderloin
  • ¼ cup plus 1 TBS Brown Swerve
  • 3 TBS grainy or stone mustard
  • 2 TBS fresh rosemary, chopped
  • 2 TBS dry sherry
  • Salt and pepper
  • Olive or coconut oil


  1. Pat the tenderloin dry with paper towels
  2. In a large bowl or large Ziploc bag, combine marinade ingredients. Add pork tenderloin and coat well with marinade. Marinate for an hour or overnight.
  3. Heat a large cast iron skillet or grill pan over medium high heat until smoking.
  4. Remove tenderloin from bag, and season with salt and pepper.
  5. Coat bottom of pan with olive oil or coconut oil, and reduce heat to medium low.
  6. Cook tenderloin, turning tenderloin every 4 minutes. Do this for about 20-25 minutes or until temperature in middle of tenderloin reaches 140-145 on a meat thermometer.
  7. Remove and lightly tent with foil. Let rest for 10 minutes before slicing into ¼ to ½ inch slices.

Makes 4 servings.

Pork Tenderloin
Nutrition Facts

Serving Size 3 slices

Servings 4

Calories 220
Total Fat 7g
Total Saturated Fat 2.5g
Cholesterol 90mg
Sodium 190mg
Total Carbs 18g
Dietary Fiber 1g
Sugars 2g
Added Sugar 0g
Swerve 15g
Protein 33g
Net Carbs: 2g