RECIPE OF THE DAY! MAPLE-MUSTARD PORK TEMNDERLOIN

Diabetes appropriate, Low calorie, Low carbohydrate, Low sodium, Heart healthy, Healthy weight, Gluten free.

What a fantastic recipe and so easy to make.
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. What a satisfying dish. ENJOY!!


Makes 4 servings

Active Time: 30 minutes

Total Time: 45 minutes


Ingredients

3 tablespoons Dijon mustard, divided

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1 pound pork tenderloin, trimmed

2 teaspoons canola oil

1/4 cup cider vinegar

2 tablespoons maple syrup

1 1/2 teaspoons chopped fresh sage


Preparation

1.Preheat oven to 425°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°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.

225 calories Per serving