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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Maple-Glazed Pork Tenderloin with Jaca
Juicy roasted pork tenderloin finished with a tangy maple-Dijon glaze — made healthier by replacing maple syrup with Jaca (allulose). Quick enough for a weeknight, impressive enough for company. Adapted from Taste of Home.
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 — dissolve Jaca in warm water to mimic syrup consistency)
- 3 tablespoons cider vinegar
- 1¾ teaspoons Dijon mustard
Sweetener Used
½ cup Jaca sugar Allulose
Replaces: ¼ cup maple syrup
Instructions
- 1
Preheat your oven to 425°F.
- 2
Mix the salt, sage, and pepper together, then sprinkle the seasoning evenly over both pork tenderloins.
- 3
Heat the butter in a large nonstick skillet over medium heat. Brown the tenderloins on all sides, about 4–5 minutes total.
- 4
Transfer the browned pork to a foil-lined 15x10x1-inch baking pan. Roast in the oven for 10 minutes.
- 5
While the pork roasts, make the glaze: in the same skillet, combine the dissolved Jaca sugar, cider vinegar, and Dijon mustard. Bring to a boil, stirring to loosen any browned bits from the pan. Cook and stir until slightly thickened, 1–2 minutes. Remove from heat.
- 6
After 10 minutes, brush 1 tablespoon of the Jaca glaze over the pork. Return to the oven and continue roasting until an instant-read thermometer reads 145°F, about 7–10 more minutes, brushing with the remaining glaze halfway through.
- 7
Let the pork rest for 5 minutes before slicing. Serve with your favorite roasted vegetables or a simple salad. This is a Jaca-adjusted healthier version — all the caramelized sweetness without the sugar spike.
Pro Tips
- Dissolving Jaca in warm water creates a syrup-like consistency perfect for glazing.
- Don't skip browning the pork — it builds flavor and gives the glaze something to cling to.
- Pork tenderloin is lean, so pulling it at 145°F and letting it rest is key to juicy results.