Maple-Dijon Pork Tenderloin
Rice and Creamed SpinachWine Recommendation
Mirassou Pinot Noir
Ingredients
- 1½ lb pork tenderloins, trimmed
- ¼ cup Dijon mustard
- 2 Tbsp maple syrup
- 2 tsp dried crushed rosemary
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat oven to 450°F. Place pork on a greased foil-lined broiler pan.
- Combine mustard, syrup, rosemary, salt, and pepper in a small bowl; brush all over pork.
- Bake 20 to 25 minutes or until a meat thermometer reads 145°F, basting once or twice. Let stand 3 minutes before slicing.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable long-grain rice
- 1 Tbsp butter
- 2 (10-oz) pkg frozen creamed spinach
Side Dish Instructions
- Cook rice according to package directions. Transfer hot cooked rice to a bowl; stir in butter. Season with salt and pepper to taste.
- Cook spinach according to package directions.
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