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Mustard-Maple Pork Tenderloin

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

Your rating: None Average: 4.6 (166 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

Makes: 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

Style/Theme
Budget
Entertaining, formal
Type of Dish
Main dish, meat
Ethnic/Regional
American
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Total Time
45 minutes or less
Servings
4
Main Ingredient
Pork
Preparation/ Technique
Roast
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
New Year's Eve
Publication
EatingWell for a Healthy Heart Cookbook (2008)
February/March 2006
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