Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
New to MyHealth?
Manage Your Care From Anywhere.
Access your health information from any device with MyHealth. You can message your clinic, view lab results, schedule an appointment, and pay your bill.
ALREADY HAVE AN ACCESS CODE?
DON'T HAVE AN ACCESS CODE?
NEED MORE DETAILS?
MyHealth for Mobile
Get the iPhone MyHealth app »
Get the Android MyHealth app »
Roasted Pork Tenderloin with Maple Mustard Sauce
Serves: 6
Per Serving: 270 calories, 7g fat, 32g protein, 19g carbs, 100 mg chol
Ingredients:
2 pounds pork tenderloin
1 tsp salt
1 tsp ground pepper
2 Tbsp cooking oil
Sauce:
¼ cup cider vinegar
½ cup maple syrup
1 Tbsp Dijon mustard
1 tsp Worcestershire sauce
½ tsp ground pepper
Cooking Directions:
- Preheat oven to 375°. Grease a small roasting pan. Trim fat and tough membrane from the pork tenderloin. Season with salt and pepper.
- In a heavy frying pan, sear the tenderloin in hot oil until brown on all sides. Place the tenderloin in the roasting pan. Set aside.
- In a small saucepan, combine the sauce ingredients. Bring to a boil and cook for 5 minutes. Save half of the mixture in a small dish. Brush remaining mixture over the pork tenderloin.
- Bake for about 20 minutes or until meat thermometer inserted in pork registers 160°.
- Baste with reserved sauce. Let stand 10 minutes before serving. Slice diagonally across the grain into thin slices.
Recipe from: The Cancer Survival Cookbook, D Weihofen MS, RD & C Marino MD, MPH