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3 tablespoons Dijon mustard, divided
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½ teaspoon kosher salt
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½ teaspoon freshly ground pepper
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1 pound pork tenderloin, trimmed
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2 teaspoons neutral oil, such as canola or avocado
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¼ cup cider vinegar
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2 tablespoons maple syrup
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1 ½ teaspoons chopped fresh sage
Mustard Maple Pork Tenderloin
Pork tenderloin is about as lean as it comes so it's a great healthy option, but it shouldn't be overcooked as it can dry out. Maple and mustard make a sweet-and-savory mahogany-colored sauce. A delicate note of sage gives it a wintery touch. Fresh thyme or rosemary also work if you prefer. Serve with barley, roasted squash and a Pinot Noir.
Nutrition Information
196
Calories
50g
Carbohydrates
30g
Protein
474mg
Potassium
4g
Fiber
7g
Sugar
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