Teriyaki Pork Tenderloin (Paleo)

This Teriyaki Pork Tenderloin is easy, easy, easy! We eat this often as a weeknight dinner. The ingredients are simple, making this easy to throw together and wholesome. Hope you enjoy!

INGREDIENTS:

1/2 tbsp dijon mustard
1/4 c coconut aminos (found at Trader Joe's or on Amazon)
2 tbsp balsamic vinegar
2 tsp minced garlic
1 tsp ginger
1 tbsp pure maple syrup
3 tbsp olive oil, divided (2 tbsp for sauce; 1 tbsp for frying)
2 pork tenderloins (about 2.5 lbs)
Sea salt to taste
Scallions for garnish

INSTRUCTIONS:

Whisk all ingredients (except scallions and pork) together in a bowl.
Heat a skillet to medium-high heat and preheat the oven to 400 degrees.
Sprinkle pork with sea salt and then coat in sauce. (Save extra sauce for basting later).
Add 1 tbsp olive oil to the skillet. Place pork in the warm oil and brown tenderloins on both sides.
Move pork to a baking dish and cover with any remaining sauce. Roast tenderloins about 15-20 minutes in the oven, depending on the thickness of your pork.
Remove from the oven and allow the pork to rest about 3-5 minutes before slicing and serving. Garnish with scallions if you choose!