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.
00:00.000 --> 00:06.960
00:06.960 --> 00:08.962
If you have company coming to town,
00:08.962 --> 00:11.788
this is a great dinner to keep in your
00:11.788 --> 00:13.960
I'm Frances Largeman-Roth.
00:13.960 --> 00:15.220
00:15.220 --> 00:16.520
Today, I'm making for
00:16.520 --> 00:21.270
you, my mustard crusted pork tenderloin
with Nappa cabbage slaw.
00:21.270 --> 00:26.360
So, what we're gonna do is, we're gonna
take a two pound pork tenderloin.
00:26.360 --> 00:31.410
We're gonna put it together with a quarter
cup of Dijon mustard,
00:31.410 --> 00:34.890
as well as whole grain Dijon mustard, and
00:34.890 --> 00:41.360
then I've also got a tablespoon of real
maple syrup, pure maple syrup,.
00:41.360 --> 00:45.590
And also a tablespoon of low-sodium soy
00:45.590 --> 00:49.050
We're going to transfer our ingredients
into the bag, and
00:49.050 --> 00:52.920
then its gonna go in to the fridge for one
to three housr.
00:52.920 --> 00:55.660
And then its gonna cook up really, really
00:55.660 --> 01:00.920
Get your tenderloin in the bag, and then
give it a nice massage.
01:00.920 --> 01:06.370
Make sure that all of that deliciousness
is getting all over the pork tenderloin,
01:06.370 --> 01:07.700
and then we're gonna put it in the fridge.
01:08.820 --> 01:10.830
So, our pork is marinating.
01:10.830 --> 01:13.290
We can move on and make our slaw.
01:13.290 --> 01:18.160
So, I've got a head of Napa cabbage here,
and Napa cabbage is really nice because,
01:18.160 --> 01:20.920
even for people who don't usually like
01:20.920 --> 01:22.280
It's really pleasant.
01:22.280 --> 01:24.360
We also have two apples.
01:24.360 --> 01:28.620
I like to use Fuji or Lady apples,
something that's not too sweet.
01:28.620 --> 01:31.260
You wanna core them and then slice them
01:31.260 --> 01:37.350
And I also have a quarter cup of flat-leaf
parsley that is chopped up.
01:37.350 --> 01:40.340
Then for the dressing, which has a really
lovely flavor to it.
01:40.340 --> 01:46.120
We have two tablespoons of honey, and two
tablespoons of apple cider vinegar.
01:47.520 --> 01:52.710
We also have two tablespoons of olive oil,
01:52.710 --> 01:55.550
then a quarter teaspoon each of salt and
01:56.610 --> 01:59.180
Oh, and of course, the juice of half of a
02:03.070 --> 02:04.055
Whisk that together.
02:04.055 --> 02:08.094
02:08.094 --> 02:10.420
Drizzle on your salad.
02:10.420 --> 02:13.180
And then this is going to get covered
until you're done with
02:13.180 --> 02:14.270
the pork tenderloin.
02:14.270 --> 02:17.480
And they'll all be done together, and just
02:17.480 --> 02:24.570
I'm going to add two tablespoons of olive
oil to the pan.
02:24.570 --> 02:26.530
Oh, this looks good.
02:26.530 --> 02:28.440
We're gonna sear it for four minutes on
02:28.440 --> 02:32.650
What we're looking for
02:32.650 --> 02:36.900
is a nice, golden color on both sides of
02:36.900 --> 02:41.180
So, I'm gonna turn this off, and put it in
our 400 degree oven.
02:42.990 --> 02:45.910
Our pork has been cooking in the oven at
400 degrees for
02:45.910 --> 02:48.010
about 15 minutes, so let's take it out.
02:49.130 --> 02:53.620
But what we have here, is we have some
nice brown bits from the mustard.
02:53.620 --> 02:57.880
I'm going to add to the pan, a half cup of
02:57.880 --> 03:00.230
So I know that this is ready, and
03:00.230 --> 03:05.340
that it has become a sauce when it has
reduced by about half.
03:05.340 --> 03:08.350
So I've let my pork tenderloin rest for
about 10 minute,s and
03:08.350 --> 03:13.390
now I'm gonna slice it into about
half-inch thick slices.
03:13.390 --> 03:15.190
And that is perfect.
03:15.190 --> 03:17.450
You actually don't want it to be pink
03:17.450 --> 03:22.650
So I've sliced up our pork And I'm gonna
plated up a little bit of our slaw here,
03:22.650 --> 03:26.960
and believe it or not this whole meal is
less than 300 calories.
03:26.960 --> 03:29.180
I'm gonna take a little bit of that
03:29.180 --> 03:33.725
flavorful pan sauce that we made, and put
that over the pork.
03:33.725 --> 03:37.677
And then it's time [SOUND] to take a
03:37.677 --> 03:38.177
03:41.240 --> 03:42.400
That is good.
03:42.400 --> 03:45.238
That's a hearty, but really healthy
03:45.238 --> 03:47.070
I'm Frances Largeman-Roth.
03:47.070 --> 03:48.697
Thanks for watching Healthy Holidays.
03:48.697 --> 03:56.369