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! Whether 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.
- ¼ cup whole-grain Dijon mustard
- ¼ cup Dijon mustard
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon pure maple syrup
- 2 pounds pork tenderloin
- 2 tablespoons olive oil
- 1 head Napa cabbage
- 2 Fuji or Pink Lady apples
- ½ cup fresh flat-leaf parsley
- Juice of ½ lemon
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ½ cup apple cider
InstructionsIn 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 400ºF. 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 165ºF. Transfer the pork to a cutting board and let it rest for 5 to 10 minutes before slicing, so the juices don‚Äôt 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
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.