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.
Ingredients
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3 tablespoons Dijon mustard, divided
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground pepper
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1 pound pork tenderloin, trimmed
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2 teaspoons canola oil
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1/4 cup cider vinegar
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2 tablespoons maple syrup
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1 1/2 teaspoons chopped fresh sage
Directions
1.
Preheat oven to 425 degrees 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 degrees 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 information
Calories 225, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 78 mg, Sodium 479 mg, Carbohydrate 9 g, Protein 28 g, Potassium 489 mg. Exchanges: Other Carbohydrate 0.5,Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet
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