¼ cup organic maple syrup
¼ cup gluten-free tamari
2 large garlic cloves, minced
2 inches fresh ginger root
1 pound pork tenderloin

2 large garlic cloves, minced 2 inches fresh ginger root 1 pound pork tenderloin

1. In a small food processor, puree the maple syrup, tamari, garlic, and ginger until smooth. Alternatively, you can mind the ginger and garlic by hand and whisk in the remaining ingredients.
2. Transfer the marinade to a resealable plastic bag. Add the pork and swish around until coated. Marinate in the refrigerator for at least an hour, preferably overnight.
3. Preheat the oven to 500 degrees.
4. Remove the pork from the marinade and set on a foil-lined baking sheet.
5. Roast in the oven for approximately 20 minutes, until the pork is nicely browned on top.
6. Allow to rest on a cutting board for 10 minutes.
7. Meanwhile, transfer the remaining marinade to a small saucepan. Cook on medium heat until reduced by half. Slice the pork on the bias, drizzle with the reduced sauce, and serve immediately.