Dijon Pork Tenderloin
Sautéed Carrot-Kale Salad and Baguette
Ingredients
- 1 (1-lb) pork tenderloin, trimmed
- 2 Tbsp Dijon mustard, divided
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- 3 Tbsp apple cider vinegar
- 1½ Tbsp maple syrup
- 1½ tsp chopped fresh sage (or use parsley)
Instructions
- Preheat oven to 425°F. Rub pork with ½ 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 syrup and 1½ Tbsp mustard; cook, stirring often, 3 minutes or until thickened. Stir in sage. Serve sauce with pork.
Side Dish Ingredients
- ¾ cup sliced carrots
- 2 small shallots, thinly sliced
- 2½ Tbsp olive oil, divided
- 1 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- ¼ tsp dried thyme
- ½ (5-oz) pkg baby kale
- ½ (8-oz) French baguette, sliced
Side Dish Instructions
- Cook carrots and shallots in ½ Tbsp hot oil in a large skillet over medium-high heat 8 to 10 minutes or until browned and tender.
- Meanwhile, whisk together 2 Tbsp oil, vinegar, mustard, and thyme in a bowl. Add kale and carrot mixture; toss. Serve with baguette.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
240
|
241
|
481
|
| Fat (g) | 8 | 12 | 20 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 32 | 6 | 38 |
| Carb (g) | 7 | 28 | 35 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 481 | 301 | 782 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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