Maple-Mustard Pork Tenderloin
Roasted Asparagus with Pine Nuts
Ingredients
- 3 Tbsp Dijon mustard, divided
- ½ tsp kosher salt
- ½ tsp freshly ground pepper
- 1 lb pork tenderloin, trimmed
- 2 tsp canola oil
- ¼ cup cider vinegar
- 2 Tbsp maple syrup
- 1½ tsp chopped fresh sage
Instructions
- Combine 1 Tbsp mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes.
- Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
- Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 Tbsp mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
- Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.
Side Dish Ingredients
- 2 Tbsp pine nuts
- 1½ lb asparagus
- 1 large shallot, thinly sliced
- 2 tsp extra-virgin olive oil
- ¼ tsp salt, divided
- ¼ cup balsamic vinegar
- Freshly ground pepper, to taste
Side Dish Instructions
- Preheat oven to 350°F. Spread pine nuts in a small baking pan and toast in the oven until golden and fragrant, 7 to 10 minutes. Transfer to a small bowl to cool.
- Increase oven temperature to 450°. Snap off the tough ends of asparagus. Toss the asparagus with shallot, oil, ⅛ tsp salt and pepper. Spread in a single layer on a large baking sheet with sides. Roast, turning twice, until the asparagus is tender and browned, 10 to 15 minutes.
- Meanwhile, bring vinegar and the remaining ⅛ tsp salt to a simmer in a small skillet over medium-high heat. Reduce heat to medium-low and simmer, swirling the pan occasionally, until slightly syrupy and reduced to 1 Tbsp, about 5 minutes. To serve, toss the asparagus with the reduced vinegar and sprinkle with the pine nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
186
|
108
|
294
|
| Fat (g) | 5 | 5 | 10 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 24 | 4 | 28 |
| Carb (g) | 9 | 14 | 23 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 472 | 149 | 621 |
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