Cook Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:4Yield:12 to 8 oz. pork tenderloin & Tbsp. sauceJump to Nutrition Facts
Cook Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:4Yield:12 to 8 oz. pork tenderloin & Tbsp. sauce
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:12 to 8 oz. pork tenderloin & Tbsp. sauce
Yield:
12 to 8 oz. pork tenderloin & Tbsp. sauce
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsDijon mustard, divided½teaspoonkosher salt½teaspoonfreshly ground pepper1poundpork tenderloin, trimmed2teaspoonscanola oil¼cupcider vinegar2tablespoonsmaple syrup1 ½teaspoonschopped fresh sage
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsDijon mustard, divided
½teaspoonkosher salt
½teaspoonfreshly ground pepper
1poundpork tenderloin, trimmed
2teaspoonscanola oil
¼cupcider vinegar
2tablespoonsmaple syrup
1 ½teaspoonschopped fresh sage
DirectionsPreheat oven to 425 degrees F.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.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.Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.Originally appeared: EatingWell Magazine, February/March 2006
Directions
Preheat oven to 425 degrees F.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.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.Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.
Preheat oven to 425 degrees F.
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.
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.
Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.
Originally appeared: EatingWell Magazine, February/March 2006
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Nutrition Facts(per serving)186Calories5gFat9gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
