RSSMustard-Maple Pork Tenderloin
From EatingWell: February/March 2006, EatingWell for a Healthy Heart Cookbook — Subscribe Now!
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.
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