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Pork Tenderloin

INGREDIENTS

* 3 Tbsp Dijon mustard (gluten free if needed) 
* 1/8 tsp salt 
* 1/2 tsp black pepper 
* 2 lbs pork tenderloin, trimmed 
* 2 tsp olive oil 
* 1/4 cup apple cider vinegar 
* 2 Tbsp maple syrup 
* 2 tsp chopped fresh rosemary or sage

Preparation

Preheat oven to 425°.

In a small bowl, combine 1 tablespoon mustard, salt and pepper. Rub mustard mixture all over pork. In a large oven-proof skillet, heat oil over medium-high heat until hot. Add pork and brown on all sides, 3 to 5 minutes. Transfer skillet to oven and roast pork until a meat thermometer registers 145°, about 40 minutes. Remove pork from skillet and let rest for 5 minutes.

Place the skillet over medium-high heat. Add vinegar and boil, scraping up any browned bits, 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. Add rosemary and stir to combine.

Slice the pork. Serve the pork topped with the sauce.

Nutrition Facts

4 oz pork,  1 Tbsp sauce

 Calories: 161
 Fat: 4g
 Saturated Fat: 1g
 Cholesterol: 62mg
 Sodium: 382mg
 Carbohydrates: 3g
 Fiber: 0g
 Protein: 25g
 


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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD
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