Mustard-Maple Pork Tenderloin 4 servings 3 tablespoons Dijon mustard, divided 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1 pound pork tenderloin, trimmed 2 teaspoons canola oil 1/4 cup cider vinegar 2 tablespoons maple syrup 1 1/2 teaspoons chopped fresh sage Preheat oven to 425°F. Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes. Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce. Nutrition Per serving: 225 calories; 7 g fat (2 g sat, 3 g mono); 78 mg cholesterol; 9 g carbohydrates; 28 g protein; 0 g fiber; 479 mg sodium; 489 mg potassium. Carbohydrate Servings: 1/2 Exchanges: 1/2 other carbohydrate, 4 lean meat
Posted on: Tue, 02 Dec 2014 14:33:09 +0000
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