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Pork's Tender Side

A tangy, tasty way to enjoy 'the other white meat'

A recent study from the USDA revealed fresh pork is 16 percent lower in fat than it was some 15 years ago, making pork tenderloin as lean as skinless chicken breast. This delicious protein-filled dinner will fill you up and curb late-night cravings. And using fresh herbs, such as thyme and garlic, instead of salt, cuts down on the sodium.

Roasted Pork Tenderloin with a Mustard Glaze

Ingredients
2 (1-lb.) pork tenderloins, trimmed of fat
1 large garlic clove, smashed
1 1/2 tsp. olive oil
1 large shallot, minced
1/4 c. Dijon mustard
3/4 tsp. minced fresh thyme
1/2 tsp. salt, divided
1/4 tsp. pepper, divided
2 sweet potatoes, peeled and cut into six wedges lengthwise
1 lb. fresh asparagus, tough ends snapped off
2 tsp. canola oil
4 fresh thyme sprigs

Directions
1. Rub pork tenderloins with garlic; discard garlic.

2. Heat olive oil in small skillet over medium heat. Add shallot and cook 2 minutes or until tender. Remove from heat; spoon into small bowl.

3. Stir in mustard, minced thyme, 1/4 tsp. salt and 1/8 tsp. pepper. Coat pork tenderloins with mustard mixture; place in large roasting pan, tucking in tips.

4. Arrange sweet potatoes and asparagus in pan around pork. Sprinkle vegetables with remaining 1/4 tsp. salt and 1/8 tsp. pepper. Drizzle vegetables with canola oil. Scatter thyme sprigs over pork and vegetables.

5. Roast in preheated 400-degree oven for 25 minutes.

6. Remove from oven; turn pork tenderloins and potatoes over; stir asparagus.

7. Roast 15 to 20 additional minutes or until meat thermometer registers 160 degrees. Remove from oven; discard thyme sprigs.

8. Let pork tenderloins rest 5 minutes; thinly slice on the diagonal. Serve one with asparagus and sweet potatoes. Wrap the other tenderloin and refrigerate. The pork will keep for about five days if refrigerated properly. Use as main dish later in the week. How's that for convenient?

Makes 4 servings.

Nutrition information per serving: 260 calories; 6 g total fat; 23 g protein; 25 g carbohydrates; 65 mg cholesterol; 420 mg sodium; and 5 g dietary fiber.

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Last Updated 04/10/2009