Maple-Dijon Pork Tenderloin
- 4 1/2 tablespoons Dijon mustard divided
- 3/4 teaspoon sea salt
- 3/4 teaspoon freshly ground black pepper
- 1 1/2 pounds pork tenderloin trimmed
- 1/2 teaspoon olive oil
- 1/3 cup cider vinegar
- 3 tablespoons pure maple syrup
- 2 1/4 teaspoons chopped fresh sage
- Preheat oven to 425 degrees.
- In a small bowl, combine 1 1/2 tablespoons of mustard with the salt and pepper; rub over entire surface of pork. Heat the oil in a large ovenproof skillet over medium-high heat; add pork and brown on all sides, 3 to 5 minutes total.
- Place skillet in the oven and roast for 15 minutes or until an instant-read meat thermometer inserted in the center registers 145°F. Transfer tenderloin to a cutting board and let it rest for 5 minutes. Place the skillet on the stovetop over medium-high heat (careful - the handle will still be hot!); add vinegar and bring to a boil, whisking up all of the browned bits from the bottom of the pan.
- Whisk in maple syrup and remaining mustard; bring to a boil then reduce heat and simmer until sauce has thickened, about 5 minutes. Slice the tenderloin and add any accumulated juices to the sauce along with the chopped sage.
- Serve sliced pork topped with the sauce.
SERVING SUGGESTION: Steamed red potatoes and steamed green beans. VEGETARIAN: Instead of pork, use a faux roast such as Quorn. KOSHER: Use boneless skinless chicken thighs instead of pork and adjust cooking time as needed. GLUTEN FREE: Make sure mustard and vinegar are gluten free. NUTRITION per serving: 177 Calories; 5g Fat; 24g Protein; 8g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 434mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. Points: 4
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