A few months back, we were introduced to the monocled master condiment, Sir Kensingtons by our friend Juli of PaleOMG. She had been posting about the mayo for a little while and just couldn’t stop raving about it. The fact that it is all clean ingredients is a huge win, but it also tastes absolutely amazing. So really, the only thing holding us back at the time was that we couldn’t find it anywhere in our area. We now know that they have a fantastic store locator on their site that helps solve this very problem.
And really that’s the only downside to the magic that is Sir Kensington’s: It can be tough to find in certain areas, although they DO sell everything in their online store as well. Make sure you use the coupon code ‘pasturedkitchen’ and you’ll save 10%!
Just this past weekend while our friends Bill and Hayley from Primal Palate were in town for the holiday, we stopped at a Whole Foods to pick up some essentials when all of a sudden, Hayley spotted the classic mayo. She got really excited because they can’t get it in their area. So, she did what any rational person in her situation would have done: she cleaned them out. Bought every last classic mayo on the shelf. Every. Last. One.
This recipe is inspired heavily on a dish that my family used to make all the time when I was growing up in Colorado. I prepared this dish many a time before I started a paleo lifestyle and for some reason, I stopped making it. I think it’s because of the 4 ingredients that are involved in this recipe, one is a mass produced zesty itialian style salad dressing and I just didn’t have a ‘from scratch’ recipe…until now.
Luckily, we had one last pork tenderloin from Cook Pigs in our freezer for this post (now we’ll definitely have to get more). Ordinarily, the recipe calls for honey but since I’ve been up in Vancouver, BC for the last two months, I decided to throw a little Canadian flavor by means of maple syrup instead of the honey. The result was so amazing and flavorful, I have a feeling that this will be in regular rotation for meals we make. SK really makes the perfect dijon mustard for the base of this marinade. Also, a bonus recipe for homemade zesty italian dressing! Also, this marinade is perfect on fish and chicken as well.
To celebrate the resurrection of this amazing pork tenderloin recipe, we’ve teamed up with Sir Kensingtons to giveaway a sampler 4-pack of condiments including: Classic Ketchup, Classic Mayo, Dijon Mustard, and Spicy Brown Mustard. Each one of these are delicious and have a wide variety of uses, including the dijon mustard which I used in the recipe below. To enter, head over to our Instagram page and look for our giveaway post. You’re not gonna want to miss out so get over there now!
- 1 1½ lb pork tenderloin
- sea salt to taste
- black pepper to taste
- 1/4 cup Sir Kensingtons dijon mustard
- 1/4 cup maple syrup
- 1/4 cup avocado oil
- 2 tbs apple cider vinegar
- 2 tbs chopped fresh parsley
- 1 tbs fresh lemon juice
- 2 garlic cloves, chopped
- 1 tsp dried basil, crumbled
- 1 tsp dried oregano
- 1/4 tsp chipotle powder
- Combine all ingredients and marinate pork loin in the refrigerator for 12-24 hours
- Remove pork from marinade, season with salt and pepper, set aside and allow to come up to room temperature
- Preheat grill to high heat
- Sear pork loin on all sides on the grill about 3 minutes per side for a total of 12 minutes.
- reduce heat to medium low and finish cooking pork loin over indirect heat until the internal temp reads 140 F or 145 F if you like it a little more done
- Remove from grill and let rest 10-15 minutes
- Slice into medallions and serve.
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