– 2 lb pork tenderloin– 2 tbsp extra virgin olive oil– 2 teaspoons sea salt and fresh cracked pepper– 1 teaspoon mild paprika– 6 garlic cloves– 2 Tablespoons chopped fresh parsley– 2 Tablespoons chopped fresh rosemary– ¼ water– For the glaze:– ½ cup coconut amino acids or tamari if you're keeping gluten-free and not Paleo– ⅓ cup maple syrup or honey– ⅓ cup orange juice freshly squeezed, or freshly squeezed lemon juice– ¼ cup rice vinegar– ¼ cup water
Ingredients
Cook time: 50 minS
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