Herb Roasted Pork Tenderloin

I invented this recipe just this weekend for a family dinner. My sister in law has Celiac Disease and I wanted to fix something gluten free that she could enjoy and was full of flavor! I think this is a new favorite at our house!


6 - 8


3 lb. pork tenderloin (2 pieces, 1.5 lbs each outer membranes removed) 3 cloves fresh garlic chopped 1 Tbs rubbed sage salt and pepper to taste 1 Large oven bag for baking ¼ cup olive oil ½ cup chopped yellow onion 2 Tbs agave nectar 2 Tbs worcestershire sauce 1 Tbs Dijon mustard ¼ cup white vinegar ½ cup water 1 Tbs corn starch

Nutritional information

No nutrition information available


Salt and pepper the pork tenderloin to taste. Rub the sage and chopped garlic on the pork. Place tenderloins in a gallon zip bag and refrigerate for 3 hours. In a large skillet, heat olive oil over medium heat. Cook onion until soft. Add pork tenderloins to skillet and brown on all sides. Combine the agave nectar, worcestershire sauce, and dijon mustard. Brush all over the tenderloin once browning complete. To the large oven baking bag, add vinegar, water, and corn starch. Shake the bag with the ingedients well covering the inside. This will prevent the bag from busting during baking. Add the glazed tenderloin and onions to the bag. Tie bag closed and cut 6 small slits in the top of the bag to vent. Place in a large glass baking dish and bake at 350 degrees for 35 - 45 mins or until the internal temp of the tenderloins is 160 degrees with a meat thermometer. Remove from oven and allow to rest for 10 - 15 mins before slicing. Serve with gravy from the bag.