Total Time: 1hr 15 minPrep: 15 minCook: 1hrYield: 8Level: easy
Combine wine, coconut aminos, and xylitol in a large resealable plastic bag. Place tenderloin in a bag, and refrigerate overnight, or at least 8 hours.
In a small bowl, combine Greek yogurt, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C).
Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.