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Mustard-Maple Pork Tenderloin

:  February/March 2006, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.7 (124 votes)

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.


READER'S COMMENT:
"what a fantastic recipe!! I live in Scotland so had to replace the canola oil with sunflower and kosher salt with sea salt (less required) but the end result was excellent and so easy to make - would recommend - very satisfying dish. "
Mustard-Maple Pork Tenderloin Recipe

4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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

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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

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).

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate, 4 lean meat


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Recipe Categories

Health & Diet Considerations
Heart healthy
Low sodium
Low saturated fat
Low carbohydrate
Low calorie
Diabetes appropriate
Gluten free
Healthy weight
Total Time
45 minutes or less
Preparation/ Technique
Saute
Roast
Style/Theme
Entertaining, formal
Budget
Servings
4
Ethnic/Regional
American
Season
Winter
Fall
Summer
Spring
Meal/Course
Dinner

Ease of Preparation
Easy
Main Ingredient
Pork
Holiday
New Year's Eve
Type of Dish
Main dish, meat
Publication
EatingWell for a Healthy Heart Cookbook (2008)
February/March 2006
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