Maple-Dijon Pork Tenderloin
Rice and Creamed Spinach
Wine Recommendation
La Crema Sonoma Coast 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 5 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.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
153
|
196
|
349
|
| Fat (g) | 3 | 5 | 8 |
| Sat. Fat (g) | 1 | 2 | 3 |
| Protein (g) | 24 | 5 | 29 |
| Carb (g) | 5 | 32 | 37 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 689 | 463 | 1152 |
30 Minute Meals Meal Plan
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