This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in mayonnaise. Best Foods and Hellman's mayonnaises are gluten-free.
"Aromatic plants bestow no spicy fragrance while they grow; but crush'd or trodden to the ground, diffuse their balmy sweets around."
-Oliver Goldsmith, Writer
This is a lovely and lush mayonnaise that works well on roast pork but the best part is that there are likely to be leftovers (depending on how much pork you cook). Both the pork and the mayonnaise make great sandwiches together or separately.
Cooking the spices helps mellow the harsh flavors and for most folks this will be mild enough to be GERD friendly.
When cooking meats, it is important to remove them from the heat a little early. Flank steak should be allowed to “rest“ for 5 – 10 minutes, but a larger cut needs to rest for at least 15 minutes.
After removing meat from the oven or grill, the internal temperature of the meat continues to rise (some people call this carryover cooking). Without the continued high temperature of the oven, the external temperature of the meat decreases, however, and the result is redistribution of the juices in the meat, making it both easier to carve as well as more succulent.
If you are cooking with an instant thermometer, figure that the internal temperature in a smaller piece of meat will increase by about 15 degrees and a larger piece by about 10 degrees while it rests. For example, after cooking a pork tenderloin to 135°F in the oven the temperature will rise to 145 – 150°F as it rests.
Servings = 4 | Serving size =4 ounces pork with 2 tablespoons mayonnaise
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers especially as sandwiches. The mayonnaise is fantastic on sandwiches.
Serve with Roasted Potatoes or Plain Mashed Potatoes or Home Fries - Low Sodium Version or Home Fries or Plain Mashed Potatoes - Low Sodium Version or Thick Cut Yam Fries or Thick Cut Yam Fries - Low Sodium Version
|1 tsp||olive oil|
|1 1/2 tsp||paprika|
|1 tsp||ground cumin|
|1 Tbsp||2% milk|
|1/2 tsp||orange zest|
|fresh ground black pepper (to taste)|
|spray olive oil|
|7 Tbsp||reduced-fat mayonnaise|
|1 lb||pork tenderloin|
|1 Tbsp||pure maple syrup|
Place a large skillet in the oven and preheat to 375°F.
Place the olive oil in small non-stick skillet over medium heat. Add the paprika and ground cumin and cook, stirring frequently. Let the olive oil bubble just a bit but do not overheat or the spices will burn. After cooking for about 5 minutes remove from the heat and set aside to cool.
While the paprika mixture is cooling add the orange zest, milk and pepper to the mayonnaise. Stir well and add the cooled paprika and oil mixture. Stir well until well blended and place in the refrigerator.
Spray the preheated pan lightly with olive oil. Place the pork tenderloin in the hot pan and return it to the oven. While the pork is cooking, stir together the orange juice and maple syrup.
Turn the pork about every two minutes so that it sears on each side. After it has cooked for about ten minutes, add the orange juice mixture to the pan.
Cook for about 7 - 10 minutes more and remove the pork to a cutting board. While the pork is resting place the skillet over medium-high heat and reduce the remaining sauce to about 1/4 cup.
Slice the meat and place on plates. Top with the orange sauce and then about 1 1/2 tablespoons of the paprika mayonnaise.
Serving size = 4 ounces pork with 2 tablespoons mayonnaise
Servings = 4
Amount Per Serving
|Calories 250||Calories from Fat 111|
|% Daily Value|
|Total Fat 13g||19%|
|Saturated Fat 2g||12%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 10g||3%|
|Dietary Fiber 0g||2%|
|Vitamin A 10%||Vitamin C 27%|
|Calcium 3%||Iron 10%|
|Vitamin K 8 mcg||Potassium 561 mg|
|Magnesium 38 mg|