From EatingWell: January/February 1999
This dish plays maple's sweetness off tart lemon juice to enhance flavors in meats and poultry. The piquant maple-mustard glaze can be used on just about everything, including marinating and basting and as a base for vinaigrette.
- 1 small stalk celery, cut into 2-inch lengths
- 1 carrot, peeled and cut into 2-inch lengths
- 1 onion, quartered
- 1 clove garlic, peeled
- 2 tablespoons pure maple syrup
- 2 tablespoons coarse-grained mustard
- 2 pork tenderloins, trimmed (1 1/2-2 pounds total)
- Salt & freshly ground pepper, to taste
- 2 teaspoons extra-virgin olive oil
- 1/2 cup dry white wine
- 1 cup reduced-sodium beef broth
- 1 teaspoon cornstarch
- Preheat oven to 425°F.
- Pulse celery, carrot, onion and garlic in a food processor until finely chopped. Combine maple syrup and mustard in a small bowl.
- Fold thin ends of pork under and secure with toothpicks; season with salt and pepper. Heat oil in an ovenproof skillet (not nonstick) over high heat. Sear the pork on all sides until golden brown, 2 to 4 minutes. Transfer to a plate.
- Reduce heat to medium and add the vegetable mixture. Cook, stirring often, until lightly browned and softened, about 3 minutes. Remove from heat and place pork on top of vegetables. Brush pork with 2 tablespoons of the syrup mixture.
- Transfer to oven and roast until pork registers 155°F on an instant-read thermometer, 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to keep warm.
- Place the pan over medium heat. Add wine and simmer, scraping up any browned bits. Combine broth and cornstarch in a small bowl; whisk into the pan and cook, whisking constantly, until sauce is slightly thickened, about 4 minutes. Add remaining 2 tablespoons maple mixture and adjust seasoning with salt and pepper.
- Remove toothpicks and cut the pork into 1/4-inch slices. Overlap slices on a platter; top with sauce.
Per serving: 209 calories; 6 g fat (2 g sat, 3 g mono); 63 mg cholesterol; 10 g carbohydrates; 4 g added sugars; 24 g protein; 1 g fiber; 219 mg sodium; 503 mg potassium.
Nutrition Bonus: Selenium (55% daily value), Vitamin A (35% dv), Zinc (17% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1/2 other carbohydrate, 3 lean meat, 1/2 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Type of Dish
- Main dish, meat
- Main Ingredient
- Ease of Preparation
- Entertaining, formal
- Total Time
- 1 hour or less
- January/February 1999