Low Histamine Apple Cider Glazed Pork Tenderloin
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Learn more →Ingredients
4 servings
- 1 pork tenderloin (about 1 lb)
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy pork as fresh as possible, ideally flash-frozen, and cook it promptly.
- 1 tbsp olive oil
- 1 tsp fine sea salt
- ½ tsp dried thyme
- ½ tsp dried rosemary, crumbled
- ½ tsp ground ginger
Ingredient notesSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ¼ tsp ground turmeric
For the glaze
- 3 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tbsp coconut aminos
- 1 clove garlic, minced
- ¼ tsp ground gingerIngredient notes
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the pork tenderloin completely dry with paper towels.
- 2
In a small bowl, stir together the salt, thyme, rosemary, ground ginger, and turmeric. Rub the mixture evenly over all sides of the tenderloin.
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