Mustard-Maple Pork Tenderloin

Mustard-Maple Pork Tenderloin

Pork tenderloin is about as lean as it comes so it's a great healthy option, but it shouldn't be overcooked as it can dry out. Maple and mustard make a sweet-and-savory mahogany-colored sauce. A delicate note of sage gives it a wintery touch. Fresh thyme or rosemary also work if you prefer. Serve with barley, roasted squash and a Pinot Noir.

From EatingWell: February/March 2006, EatingWell for a Healthy Heart Cookbook (2008)
Yield: 4 servings
Active Time: 30
Total Time: 45

Ingredients

  1. 3 tablespoons Dijon mustard, divided
  2. 1/2 teaspoon kosher salt
  3. 1/2 teaspoon freshly ground pepper
  4. 1 pound pork tenderloin, trimmed
  5. 2 teaspoons canola oil
  6. 1/4 cup cider vinegar
  7. 2 tablespoons maple syrup
  8. 1 1/2 teaspoons chopped fresh sage

Preparation

  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

Nutrition

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.

Nutrition Bonus: Selenium (68% daily value), Zinc (21% dv).

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 4 lean meat