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.
Frances Largeman-Roth is a nutritionist and cookbook author in New York City.
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If you have company coming to town,
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this is a great dinner to keep in your
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I'm Frances Largeman-Roth.
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Today, I'm making for
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you, my mustard crusted pork tenderloin
with Nappa cabbage slaw.
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So, what we're gonna do is, we're gonna
take a two pound pork tenderloin.
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We're gonna put it together with a quarter
cup of Dijon mustard,
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as well as whole grain Dijon mustard, and
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then I've also got a tablespoon of real
maple syrup, pure maple syrup,.
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And also a tablespoon of low-sodium soy
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We're going to transfer our ingredients
into the bag, and
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then its gonna go in to the fridge for one
to three housr.
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And then its gonna cook up really, really
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Get your tenderloin in the bag, and then
give it a nice massage.
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Make sure that all of that deliciousness
is getting all over the pork tenderloin,
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and then we're gonna put it in the fridge.
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So, our pork is marinating.
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We can move on and make our slaw.
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So, I've got a head of Napa cabbage here,
and Napa cabbage is really nice because,
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even for people who don't usually like
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It's really pleasant.
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We also have two apples.
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I like to use Fuji or Lady apples,
something that's not too sweet.
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You wanna core them and then slice them
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And I also have a quarter cup of flat-leaf
parsley that is chopped up.
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Then for the dressing, which has a really
lovely flavor to it.
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We have two tablespoons of honey, and two
tablespoons of apple cider vinegar.
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We also have two tablespoons of olive oil,
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then a quarter teaspoon each of salt and
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Oh, and of course, the juice of half of a
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Whisk that together.
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Drizzle on your salad.
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And then this is going to get covered
until you're done with
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the pork tenderloin.
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And they'll all be done together, and just
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I'm going to add two tablespoons of olive
oil to the pan.
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Oh, this looks good.
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We're gonna sear it for four minutes on
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What we're looking for
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is a nice, golden color on both sides of
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So, I'm gonna turn this off, and put it in
our 400 degree oven.
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Our pork has been cooking in the oven at
400 degrees for
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about 15 minutes, so let's take it out.
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But what we have here, is we have some
nice brown bits from the mustard.
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I'm going to add to the pan, a half cup of
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So I know that this is ready, and
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that it has become a sauce when it has
reduced by about half.
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So I've let my pork tenderloin rest for
about 10 minute,s and
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now I'm gonna slice it into about
half-inch thick slices.
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And that is perfect.
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You actually don't want it to be pink
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So I've sliced up our pork And I'm gonna
plated up a little bit of our slaw here,
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and believe it or not this whole meal is
less than 300 calories.
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I'm gonna take a little bit of that
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flavorful pan sauce that we made, and put
that over the pork.
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And then it's time [SOUND] to take a
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That is good.
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That's a hearty, but really healthy
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I'm Frances Largeman-Roth.
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Thanks for watching Healthy Holidays.
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