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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 223.4
  • Total Fat: 7.8 g
  • Cholesterol: 89.5 mg
  • Sodium: 640.1 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 0.4 g
  • Protein: 32.0 g

View full nutritional breakdown of Mustard-Maple Pork Tenderloin calories by ingredient
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Mustard-Maple Pork Tenderloin

Submitted by: RHALES199

Introduction

posted by A-rod on south-beach-diet-guide.com Serves 4 Active Time: 30 minutes Total: 45 minutes Pork tenderloin with a sweet-and-savory mahogany-colored sauce is both elegant and easy - ideal for a casulal get-together. Make it a Meal: Serve with barley, roasted squash, and a Pinot Noir (for those that use alchohol)
posted by A-rod on south-beach-diet-guide.com Serves 4 Active Time: 30 minutes Total: 45 minutes Pork tenderloin with a sweet-and-savory mahogany-colored sauce is both elegant and easy - ideal for a casulal get-together. Make it a Meal: Serve with barley, roasted squash, and a Pinot Noir (for those that use alchohol)

Number of Servings: 4

Ingredients

    Mustard-Maple Pork Tenderloin
    3 tbs. dijon mustard (I used regular because it's what I have)
    1/2 tsp. kosher salt
    1/2 tsp. freshly ground pepper
    1 lb. pork tenderloin, trimmed of fat
    2 tsp. canola oil
    1/4 cup cider vinegar
    2 tbs. maple syrup (can substitute for SF version) (sugar free is what is used in the nutritional calculations)
    1.5 tsp. chopped fresh sage (I forgot it when I made this, it was still yummy!)

Directions

Preheat oven to 425 degrees. 2. Combine one tablespoon of the 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 registes 145 degrees, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes. 3.While the pork rests, place the skillet over medium-high heat (take care, the handle will 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 tbs. mustard; bring to a boil, reduce heat to a simmer, and cook until the sauce is thickened, about 5 minutes. 4. Slice the pork. Add any accumulated juices to the sauce, along with the sage. Serve the pork topped with the sauce. Per Serving: 227 calories; 8 g fat (2g sat, 4 g mono); 78 mg cholesterol; 9 g carbohydrate; 29 g protein; 0 g fiber; 576 mg sodium. Nutrition Bonus: Selenium (68% daily value), Zinc (21% DV).
** (if you don’t have cider vinegar)--i might try a little red wine vinegar [for tang], a little balsamic vinegar [for richness], a little apple juice [for sweetness], and a little chicken stock to round it all out. i'd also use a little thyme or rosemary in the sauce. that's the thing i love about sauces - they're so fun to experiment with. i've made all kinds of concoctions that come out wonderfully rich with a great depth of flavor after i keep experimenting and tasting and adjusting.

Number of Servings: 4

Recipe submitted by SparkPeople user RHALES199.






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Member Ratings For This Recipe

  • My husband loved it, gave it 4.5 stars. The sauce was really good. - 5/13/11

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  • I was a little nervous about cooking this meal, as I have never cooked pork before. Also the sauce scared me a little, but after following the easy recipe it turned out to be a really delicious meal. I recommend this to everyone. - 2/27/11

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