Maple-Glazed Pork Tenderloin with Jaca

Juicy roasted pork tenderloin finished with a tangy maple-Dijon glaze — made healthier by replacing all maple syrup with Jaca (allulose). Quick enough for a weeknight, impressive enough for company.

Ingredients:

• ¾ teaspoon salt
• ¾ teaspoon rubbed sage
• ½ teaspoon black pepper
• 2 pork tenderloins (¾ lb each)
• 1 teaspoon butter
• ½ cup Jaca sugar dissolved in 2 tbsp warm water (replaces ¼ cup maple syrup at 2x ratio)
• 3 tablespoons cider vinegar
• 1¾ teaspoons Dijon mustard

Instructions:

- Preheat your oven to 425°F.

- Mix the salt, sage, and pepper together, then sprinkle evenly over both pork tenderloins.

- Heat butter in a large nonstick skillet over medium heat. Brown the tenderloins on all sides, about 4–5 minutes total.

- Transfer to a foil-lined 15x10x1-inch baking pan. Roast for 10 minutes.

- While the pork roasts, make the glaze: in the same skillet, combine dissolved Jaca sugar, cider vinegar, and Dijon mustard. Bring to a boil, stirring to loosen browned bits. Cook until slightly thickened, 1–2 minutes.

- After 10 minutes, brush 1 tablespoon glaze over pork. Continue roasting until a thermometer reads 145°F, about 7–10 more minutes, brushing with remaining glaze halfway through.

- Let rest 5 minutes before slicing. Serve with roasted vegetables or a simple salad.

This is a Jaca-adjusted healthier version — all the caramelized sweetness without the sugar spike. Prep: 10 min | Cook: 25 min | Serves: 6