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Roasted Pork Tenderloin with Maple Mustard Sauce

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

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:

  1. Preheat oven to 375°. Grease a small roasting pan. Trim fat and tough membrane from the pork tenderloin. Season with salt and pepper.
  2. 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.
  3. 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.
  4. Bake for about 20 minutes or until meat thermometer inserted in pork registers 160°.
  5. 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