Walnut Crusted Pork with Maple and Mustard Glaze

Hello Friends.

I am gearing up this week to travel to Prato, Italy and Rotterdam, Holland to give two FODMAP talks. Beyond excited!

But, first, I thought I would share a quick and easy low FODMAP pork dish!  Walnut crusted porkThis recipe is super easy.  Mix Dijon mustard and pure maple syrup.  Brush on the outside of a pork tenderloin. Chop walnuts (pecans would be good too!) and place on parchment paper. Roll pork over chopped nuts to adhere them. Sprinkle a little thyme, salt and pepper. Bake it up and slice.

Enjoy this flavorful pork with 1/2 a sweet potato and a kale salad for a tasty low FODMAP meal.  For dessert, maybe a piece of dark chocolate and a clementine?  I love the orange chocolate combo! If you want to get a big fancier, dip clementine sections in melted semi-sweet chocolate chips and refrigerate for a refreshing dessert! chocolate dipped clementines

Walnut Crusted Pork with Maple and Mustard Glaze


  • Serves: 6
  • Pork tenderloin (~2 pounds)
  • 1/4 cup pure maple syrup
  • 2 tablespoon Dijon mustard
  • 1/2 teaspoon thyme
  • salt and pepper, to taste
  • 3/4 cup chopped walnuts


  1. Preheat oven to 350 degrees F.
  2. In small bowl, mix maple syrup and mustard to blend.
  3. Brush mixture over pork.
  4. Place walnuts in large piece of parchment paper and roll pork over the nuts adhering them to tenderloin.
  5. Place parchment paper with pork on baking sheet (trim any of the extra parchment paper necessary to fit paper on baking sheet.)
  6. Sprinkle tenderloin w/ salt, pepper and thyme.
  7. Bake for about 55 minutes or until cooked through. Cook to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source.
  8. Let sit for about 3 minutes and then carefully slice to serve.