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

RECIPE OF THE DAY! SPINACH ORANGE AND PEPPER SALAD

This is a Low Carb, Very Low Sodium, Low Potassium, Low calorie Recipe.
How can you go wrong!

Spinach orange and pepper salad recipe for a perfect start to any meal, try this colorful and complimentary salad that's loaded with green bell peppers, orange sections and red onion rings. Skip the bottled dressing and make your own. ENJOY!

Makes: 6 servings

Serving Size: 3.8 Oz.

Prep Time: 10 min

Cook Time: 0 min


Ingredients:

2 tsp Mrs. Dash Table Blend

2 medium green bell peppers, cored and seeded, julienned

1 medium orange, zested, peeled and sectioned

1 head Boston lettuce, washed and torn into pieces

2 cups fresh baby spinach

1/2 small red onion, cut into thin rings

2 Tbsp. olive oil

2 Tbsp. balsamic vinegar

zest from orange

Directions:

1.Prepare peppers and zest orange before peeling and sectioning.

2.Toss lettuce and spinach together, divide between 6 plates.

3.Arrange pepper slices, orange sections and onion rings on top of the lettuce.

4.Make dressing by combining olive oil, balsamic vinegar, Mrs. Dash Table Blend and orange zest. Prepare dressing just before serving.

5.Drizzle salad with dressing and serve.

68 Calories per serving