Maple-Dijon Pork Tenderloin
Roasted Butternut Squash and Brussels Sprouts
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- ¼ cup Dijon mustard, divided
- ½ tsp pepper
- 2 Tbsp olive oil
- ⅓ cup apple cider vinegar
- 3 Tbsp maple syrup
- 1 Tbsp chopped fresh sage
Instructions
- Preheat oven to 425°F. Rub pork with 1 Tbsp mustard; sprinkle with 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 maple syrup and 3 Tbsp mustard; cook, stirring often, 3 minutes or until thickened. Stir in sage. Slice pork, and serve with sauce.
Side Dish Ingredients
- 1 (1-lb) pkg Brussels sprouts, halved
- 1 (1-lb) pkg peeled, cubed butternut squash
- 3 Tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a large rimmed baking sheet; spread in a single layer.
- Bake 15 to 20 minutes or until browned and tender, turning once.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
239
|
127
|
366
|
| Fat (g) | 8 | 7 | 15 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 29 | 3 | 32 |
| Carb (g) | 7 | 16 | 23 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 306 | 410 | 716 |
| T. Sugs (g) | 6 | 3 | 9 |
| A. Sugs (g) | 6 | 0 | 6 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
