Maple-Dijon Pork Tenderloin
Roasted Butternut Squash and Brussels Sprouts
Ingredients
- 2 pork tenderloins, trimmed (2 lb)
- ¼ cup Dijon mustard, divided
- ½ tsp kosher salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ⅓ cup apple cider vinegar
- 3 Tbsp maple syrup
- 1 Tbsp chopped fresh sage (or use parsley)
Instructions
- Preheat oven to 425°F. Rub pork with 1 Tbsp mustard; sprinkle with salt and pepper.
- Cook pork in hot oil in a large ovenproof skillet over medium-high heat until browned on all sides. Transfer skillet to oven.
- Bake 10 to 12 minutes or until a meat thermometer inserted in thickest portion reads 145°F. Remove pork from skillet; let stand 5 minutes.
- Add vinegar to skillet, and bring to a boil over medium-high heat, scraping skillet to loosen browned bits.
- Whisk in maple syrup and 3 Tbsp mustard; cook, stirring often, 3 minutes or until thickened. Stir in sage. Slice pork, and serve with sauce.
Side Dish Ingredients
- 1 (1-lb) pkg Brussels sprouts, halved
- 1 (1-lb) pkg cubed butternut squash
- 3 Tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a large rimmed baking sheet; spread in a single layer.
- Bake 15 to 20 minutes or until browned and tender, turning once.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
240
|
130
|
370
|
| Fat (g) | 8 | 7 | 15 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 32 | 3 | 35 |
| Carb (g) | 7 | 16 | 23 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 481 | 410 | 891 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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