Sweet Mustard Crusted Pork

Impress your family and friends tis Holiday Season by whipping up a dish they never had before! this Sweet Mustard Crusted Pork will amaze your guest.

Impress your family and friends this Holiday Season by whipping up a dish they never had before! Weather it's Thanksgiving or Christmas this Sweet Mustard Crusted Pork will definitely astonish your guest!

Food and nutrition expert Frances Largeman-Roth shares her recipe for mustard crusted pork tenderloin. This is a particularly great meal to prepare when friends and family are coming over for the holidays, but works anytime of year. The ingredients include whole-grain Dijon mustard, regular Dijon mustard, low sodium soy sauce, pure maple syrup, pork tenderloin, and olive oil.

First step is to take a two pound pork tenderloin. Take a quarter cup of whole grain Dijon mustard and a quarter cup of regular Dijon mustard, a tablespoon of real maple syrup and table spoon of low sodium soy sauce. Add all ingredients to bag and massage the bag. Set aside in fridge to marinate.

Once you have the pork tenderloin marinating you can start on the slaw. You need a head of napa cabbage, two apples sliced thinly and a quarter cup of flat leaf parsley that is chopped.

For the dressing mix two tablespoons of honey and two tablespoons of apple cider vinegar, two tablespoons of olive oil, a quarter teaspoon of salt and pepper and a squeeze of lemon. Mix and pour over slaw.

Once the tenderloin has marinated for 1-3 hours you can take out of fridge. Add two tablespoons of olive oil to a pan and sear tenderloin on each side until its golden colored. Put in 400 degree oven for about 15 minutes.

Take half a cup of apple cider to the pan the pork tenderloin was in to make a sauce. All of this is under 300 calories.

Slice up the pork and serve with slaw and sauce.

Difficulty: Easy

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

Instructions

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

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This video features Frances Largeman Roth.

Duration: 3:56. Last Updated On: Oct. 27, 2014, 10:53 p.m.

Nutrition Information

Recipe Serves 6

Nutrition Information Based on a Single Serving

Amount Per Serving% Daily Value*

Calories

285

14%

Fat

10g

15%

Cholesterol

64mg

21%

Sodium

752mg

32%

Carbohydrates

24g

24%

Fiber

16%

Sugar

17g

34%

Protein

27g

52%

*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

00:00 [MUSIC]
00:06 If you have company coming to town,
00:08 this is a great dinner to keep in your back pocket.
00:11 I'm Frances Largeman-Roth.
00:13 Happy Holidays.
00:15 Today, I'm making for
00:16 you, my mustard crusted pork tenderloin with Nappa cabbage slaw.
00:21 So, what we're gonna do is, we're gonna take a two pound pork tenderloin.
00:26 We're gonna put it together with a quarter cup of Dijon mustard,
00:31 as well as whole grain Dijon mustard, and
00:34 then I've also got a tablespoon of real maple syrup, pure maple syrup,.
00:41 And also a tablespoon of low-sodium soy sauce.
00:45 We're going to transfer our ingredients into the bag, and
00:49 then its gonna go in to the fridge for one to three housr.
00:52 And then its gonna cook up really, really quickly.
00:55 Get your tenderloin in the bag, and then give it a nice massage.
01:00 Make sure that all of that deliciousness is getting all over the pork tenderloin,
01:06 and then we're gonna put it in the fridge.
01:08 So, our pork is marinating.
01:10 We can move on and make our slaw.
01:13 So, I've got a head of Napa cabbage here, and Napa cabbage is really nice because,
01:18 even for people who don't usually like cabbage.
01:20 It's really pleasant.
01:22 We also have two apples.
01:24 I like to use Fuji or Lady apples, something that's not too sweet.
01:28 You wanna core them and then slice them thinly.
01:31 And I also have a quarter cup of flat-leaf parsley that is chopped up.
01:37 Then for the dressing, which has a really lovely flavor to it.
01:40 We have two tablespoons of honey, and two tablespoons of apple cider vinegar.
01:47 We also have two tablespoons of olive oil, and
01:52 then a quarter teaspoon each of salt and pepper.
01:56 Oh, and of course, the juice of half of a lemon.
02:03 Whisk that together.
02:04 [SOUND] Okay?
02:08 Drizzle on your salad.
02:10 And then this is going to get covered until you're done with
02:13 the pork tenderloin.
02:14 And they'll all be done together, and just perfect.
02:17 I'm going to add two tablespoons of olive oil to the pan.
02:24 Oh, this looks good.
02:26 We're gonna sear it for four minutes on each side.
02:28 What we're looking for
02:32 is a nice, golden color on both sides of the pork.
02:36 So, I'm gonna turn this off, and put it in our 400 degree oven.
02:42 Our pork has been cooking in the oven at 400 degrees for
02:45 about 15 minutes, so let's take it out.
02:49 But what we have here, is we have some nice brown bits from the mustard.
02:53 I'm going to add to the pan, a half cup of apple cider.
02:57 So I know that this is ready, and
03:00 that it has become a sauce when it has reduced by about half.
03:05 So I've let my pork tenderloin rest for about 10 minute,s and
03:08 now I'm gonna slice it into about half-inch thick slices.
03:13 And that is perfect.
03:15 You actually don't want it to be pink inside.
03:17 So I've sliced up our pork And I'm gonna plated up a little bit of our slaw here,
03:22 and believe it or not this whole meal is less than 300 calories.
03:26 I'm gonna take a little bit of that delicious and
03:29 flavorful pan sauce that we made, and put that over the pork.
03:33 And then it's time [SOUND] to take a little taste.
03:37 Hm.
03:41 That is good.
03:42 That's a hearty, but really healthy dinner.
03:45 I'm Frances Largeman-Roth.
03:47 Thanks for watching Healthy Holidays.
03:48 [MUSIC]