3 pound pork tenderloin (I split this into 4 equal sized portions)
1 cup mayonnaise
1/2 cup chicken broth
3 tablespoons olive oil, separated
3 tablespoons tumeric
1 tablespoon smoked paprika
1-1/2 tablespoons pink himalayan salt
2 teaspoons black pepper
2 teaspoons crushed red pepper (if desired, adds a nice spice)
1/4 cup lemon juice
20 cloves freshly peeled garlic
1/4 cup lakanto golden or brown sugar substitue of your choice
Lemon slices (for garnish)
Cilantro (for garnish)
Preheat oven to 350 degrees Fahrenheit. In a small pot over medium heat, add in 5 of the whole garlic cloves with 1 tablespoon of olive oil and begin to cook down. "Smash" with a fork as you do this. Add in the brown sugar sub, lemon juice, and chicken broth. Bring to a boil, then reduce heat to low and allow to simmer for 5 minutes. Remove from heat.
Line a baking sheet with aluminum foil. You want one that has depth so the tenderloins can "bathe" in the juices.
Generously season the tenderloins with salt and pepper.
Pour the two remaining tablespoons of olive oil into you foil lined baking pan. Lay the pork tenderloins down. Coat evenly with the mayonnaise, turmeric, crushed red pepper flakes. and paprika. Pour 1/4 cup of the glaze over at this time. Strategically place the remaining garlic cloves around your tenderloins. Bake for 20 minutes. Remove and glaze with another 1/4 cup of the glaze mixture. Cover with foil at this time and bake until meat is 150 degrees internally at the widest, thickest part of the tenderloin (about an additional 20-25 minutes)
When pork has come to temperature, remove and top with remaining glaze. Allow meat to rest, tented with foil, for at minimum of 10 minutes to lock in juices.
Slice against the grain and serve, garnished with lemon slices and cilantro if desired
To store leftovers, place in an airtight container and keep in refrigerator for up to three days.