Ginger-Dijon Glazed Pork Tenderloin (South Beach)


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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 385.6
  • Total Fat: 18.0 g
  • Cholesterol: 135.7 mg
  • Sodium: 230.4 mg
  • Total Carbs: 0.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 50.2 g

View full nutritional breakdown of Ginger-Dijon Glazed Pork Tenderloin (South Beach) calories by ingredient
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Introduction

Serve this white-meat favorite with grilled vegetables such as asparagus, zucchini, and bell peppers for a healthy meal. I prepared this with pre-sliced boneless pork tenderloin. Serve this white-meat favorite with grilled vegetables such as asparagus, zucchini, and bell peppers for a healthy meal. I prepared this with pre-sliced boneless pork tenderloin.
Number of Servings: 4

Ingredients

    1 1/2 tablespoons Dijon mustard
    1 tablespoon reduced-fat sour cream
    1 teaspoon grated fresh ginger
    1/4 teaspoon dried thyme
    Salt
    1 1/2 pounds pork loin
    1 large garlic clove, thinly sliced
    1 1/2 teaspoons extra-virgin olive oil
    Freshly ground black pepper

Directions

Heat the oven to 450 degrees.

In a small bowl, stir together mustard, sour cream, ginger, thyme, and a pinch of salt; set aside.

Make several 1/4-inch slits in pork loin. Slip garlic into slits. Brush loin with olive oil and season with salt and pepper.

Heat a large cast-iron or other ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from heat.

Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork registers 150 degrees, about 30 minutes. Remove the pan from the oven and transfer the pork to a cutting board; loosely cover with foil and let rest for 5 minutes before slicing. Serve warm or at room temperature.

Nutrition at a Glance
Per serving: 267 calories, 11 g fat, 3 g saturated fat, 38 g protein, 2 g carbohydrate, 0 fiber, 327 mg sodium

Cooking Tip: Studding meat with garlic before cooking is any easy flavor technique that can be used for any cut of pork or beef.

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