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Mustard and Mushroom Pork Tenderloin

Servings 4 servings

Ingredients
  

  • 3 tablespoons Dijon mustard
  • 1/4 cup white wine
  • 3 cloves garlic pressed
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried rosemary crushed
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 pounds pork tenderloin
  • 1 1/2 cups sliced white button mushrooms

Instructions
 

  • In a medium bowl, whisk together mustard, wine, garlic, rosemary, salt and pepper.
  • Place tenderloin in a large slow cooker; pour mustard/wine mixture over the tenderloin then toss the sliced mushrooms on top. Cover and cook on LOW for 8 to 10 hours.

Notes

SERVING SUGGESTION: Faux-Tay-Toes (see Day 2 directions) and steamed kale.
NUTRITION: per serving: 234 Calories; 6g Fat; 37g Protein; 3g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 698mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. Points: 5
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