Maple-Dijon Pork Tenderloin

Rice and Creamed Spinach
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Wine 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

  1. Preheat oven to 450°F. Place pork on a greased foil-lined broiler pan.
  2. Combine mustard, syrup, rosemary, salt, and pepper in a small bowl; brush all over pork.
  3. 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

  1. Cook rice according to package directions. Transfer hot cooked rice to a bowl; stir in butter. Season with salt and pepper to taste.
  2. Cook spinach according to package directions.

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