Healthi Holidays

Sweet Mustard Crusted Pork

Healthi Holidays

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Recipe
Sweet Mustard Crusted Pork Recipe
Prep Time: 1 hour 10 minutes
Cook Time: 30 minutes
Calories: 285
Difficulty: Easy

Nutrition Information

Recipe Serves 6
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
285
14.25% Complete
14%
Fat
10g
15.3846153846% Complete
15%
Cholesterol
64mg
21.3333333333% Complete
21%
Sodium
752mg
32.6956521739% Complete
33%
Carbohydrates
24g
18.6046511628% Complete
19%
Fiber
4g
16.0% Complete
16%
Sugar
17g
34.0% Complete
34%
Protein
27g
52.9411764706% Complete
53%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Dairy Free
Ingredients
  • ¼ cup whole-grain Dijon mustard
  • 1 tablespoon low-sodium soy sauce
  • 2 pounds pork tenderloin
  • 1 head Napa cabbage
  • ½ cup fresh flat-leaf parsley
  • 2 tablespoons honey
  • ¼ teaspoon salt
  • ½ cup apple cider
  • ¼ cup Dijon mustard
  • 1 tablespoon pure maple syrup
  • 2 tablespoons olive oil
  • 2 Fuji or Pink Lady apples
  • Juice of ½ lemon
  • 2 tablespoons apple cider vinegar
  • ¼ teaspoon freshly ground pepper
Method
In a small bowl, whisk together the mustards, soy sauce, and maple syrup. Place the pork in a large zip-top bag or shallow dish and thoroughly coat it with the mustard mixture. Cover and refrigerate for 1 to 3 hours. While the pork is marinating, make the slaw: Place the cabbage, apple, and parsley in a large serving bowl and toss to combine. In a small bowl, whisk together the lemon juice, honey, vinegar, salt, and pepper and drizzle over the cabbage mixture. Cover and refrigerate until ready to serve. Preheat the oven to 400°F. Heat the oil in a large ovenproof saute pan over medium-high heat. Add the pork and cook for 4 minutes on each side, until browned. Transfer the saute pan to the oven and roast for 15 minutes, until a meat thermometer inserted into the pork registers 165°F. Transfer the pork to a cutting board and let it rest for 5 to 10 minutes before slicing, so the juices don’t escape. Meanwhile, add the cider to the saute pan and heat over high, scraping up any browned bits in the pan, until the liquid reduces by half, about 5 minutes. On each plate, place 3 slices of the pork and 1 ½ cups of the slaw. Drizzle about 1 tablespoon of the pan sauce over each serving of pork and serve. Serves 6