Oven Baked
Maple-Mustard Pork Tenderloin
Mashed Sweet Potatoes and Roasted Brussels Sprouts
Wine Recommendation
Chateau Ste. Michelle Chardonnay
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ⅓ cup apple cider vinegar
- ¼ cup maple syrup
- 3 Tbsp Dijon mustard
- 2 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 1 Tbsp thyme. Serve sauce with pork. Sprinkle with 1 Tbsp thyme.
Side Dish Ingredients
- 2 (12-oz) pkg halved Brussels sprouts
- 1 Tbsp olive oil
- ¾ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 2 (22-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 large 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 | 6 | 6 | |
| Calories |
248
|
249
|
497
|
| Fat (g) | 8 | 4 | 12 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 32 | 7 | 39 |
| Carb (g) | 9 | 49 | 58 |
| Fiber (g) | 0 | 9 | 9 |
| Sodium (mg) | 456 | 490 | 946 |
| T. Sugs (g) | 8 | 23 | 31 |
| A. Sugs (g) | 8 | 7 | 15 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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