Maple-Mustard Pork Tenderloin
Mashed Sweet Potatoes and Roasted Brussels Sprouts
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 1 (1-lb) pork tenderloin, trimmed
- ¼ tsp salt
- ¼ tsp pepper
- 2 tsp olive oil
- 2½ Tbsp apple cider vinegar
- 2 Tbsp maple syrup
- 1½ Tbsp Dijon mustard
- 1 Tbsp chopped fresh thyme, divided
Instructions
- Preheat oven to 425°F. Sprinkle pork with salt and pepper. Brown pork in a large ovenproof skillet in hot oil over medium-high heat 3 to 5 minutes or until browned on all sides. Transfer skillet to oven.
- Bake 12 to 15 minutes or until a meat thermometer inserted in thickest portion reads 145°F. Remove pork from skillet; let stand 5 minutes before slicing.
- Meanwhile, bring vinegar to a boil in a small saucepan over medium-high heat. Whisk in syrup, mustard, and 1½ tsp thyme. Serve sauce with pork. Sprinkle with 1½ tsp thyme.
Side Dish Ingredients
- 1 (12-oz) pkg halved Brussels sprouts
- 1 Tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- 1 (20-oz) pkg mashed sweet potatoes
Side Dish Instructions
- Preheat oven to 425°F. Toss together Brussels sprouts, oil, garlic powder, salt, and pepper on a rimmed baking sheet; spread in a single layer.
- Roast Brussels sprouts 17 to 20 minutes or until lightly browned and tender.
- Meanwhile, heat potatoes according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
235
|
258
|
493
|
| Fat (g) | 6 | 6 | 12 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 32 | 7 | 39 |
| Carb (g) | 9 | 44 | 53 |
| Fiber (g) | 0 | 7 | 7 |
| Sodium (mg) | 456 | 466 | 922 |
| T. Sugs (g) | 8 | 24 | 32 |
| A. Sugs (g) | 8 | 7 | 15 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
