GLAZED PORK TENDERLOIN
Pork tenderloin is a lean cut of meat that can be kept in the freezer to pull out for a quick dinner. This glaze enhances the meat with a subtly sweet, spicy flavor. Time permitting, let the meat marinate in the sauce.
Makes 6 to 8 servings
• 2 tablespoons Dijon mustard
• 1/2 teaspoon minced garlic
• 1/2 teaspoon dried rosemary leaves
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon pepper
• 2 tablespoons honey
• 2 (1-pound) pork tenderloins, trimmed of fat
1. Preheat oven to 325ºF.
2. In small bowl, mix together mustard, garlic, rosemary, thyme, pepper, honey. Coat tenderloins with mixture.
3. Place tenderloins on nonstick baking sheet coated with nonstick cooking spray or on rack in shallow roasting pan.
Bake 40-45 minutes, or until meat thermometer inserted into thickest portion registers 160ºF. Slice tenderloins, serve.
Tenderloins come two to a package. If one will be enough for you to serve, halve the recipe and freeze the other tenderloin.
Nutritional Information Per Serving:
Calories 160, Protein (g) 24, Carbohydrate (g) 5, Fat (g) 4, Calories from Fat (%) 24, Saturated Fat (g) 1, Dietary Fiber (g) 0, Cholesterol (mg) 67, Sodium (mg) 138, Diabetic Exchanges: 3 lean meat, 1 other carbohydrate.
Recipe from trim&TerrificT Gulf Coast Favorites by Holly Clegg
(Holly Clegg Publications; September 2008; $24.95, ISBN: 978-0-9815640-05/soft cover).