Mustard-Maple Pork Tenderloin
- 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!)
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.
** (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.
Nutritional Info 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
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