Dijon Pork Tenderloin
Sautéed Carrot-Kale Salad and Baguette
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- ¼ cup Dijon mustard, divided
- ½ tsp salt
- 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 salt and 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. Serve sauce with pork.
Side Dish Ingredients
- 3 carrots, sliced
- 3 shallots, thinly sliced
- 5 Tbsp olive oil, divided
- 2 Tbsp red wine vinegar
- 2 tsp Dijon mustard
- ½ tsp dried thyme
- 1 (5-oz) pkg baby kale
- ½ (14-oz) French baguette, sliced
Side Dish Instructions
- Cook carrots and shallots in 1 Tbsp hot oil in a large skillet over medium-high heat 8 to 10 minutes or until browned and tender.
- Meanwhile, whisk together ¼ cup oil, vinegar, mustard, and thyme in a large bowl. Add kale and carrot mixture; toss. Serve with baguette.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
233
|
228
|
461
|
| Fat (g) | 8 | 12 | 20 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 30 | 5 | 35 |
| Carb (g) | 7 | 25 | 32 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 511 | 272 | 783 |
| T. Sugs (g) | 6 | 4 | 10 |
| A. Sugs (g) | 6 | 1 | 7 |
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