Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"Thou shall not kill. Thou shall not commit adultery. Don't eat pork. I'm sorry, what was that last one?? Don't eat pork. God has spoken. Is that the word of God or is that pigs trying to outsmart everybody?"
John Stewart
The refrigerator light goes on...
Searing meat does not take a lot of oil. The key is a hot pan and to leave the meat alone. It seems that the pork is sticking to the pan, but as the proteins cook the meat will shrink slightly and the surface caramelizes. That is the point at which the pork will release from the pan. Turn it over and repeat. It requires patience and one technique is to shake the pan slightly. When the meat is ready to turn, it will shake away from being stuck to the pan.
It has been disproven that searing meat helps retain the moisture and juiciness.
Honey Mustard Sage Pork Tenderloin
Servings: 4 | Serving size: 4 ounces pork
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers. Serve hot or cold or slice for sandwiches.
Serve with Roasted Yams with Rosemary or Mashed Yams or Roasted Yams with Rosemary - Low Sodium Version or Baked Yam with Sour Cream
AND
Serve with Shredded Brussels Sprouts or Parmesan Squash. or Pan Grilled Broccoli or Shredded Brussels Sprouts - Low Sodium Version or Roasted Parsnips and Carrots
| 1 large | shallot (finely minced) |
| 2 Tbsp | Dijon mustard |
| 2 tsp | dried sage |
| 1 Tbsp | honey |
| 1/8 tsp | salt |
| fresh ground black pepper (to taste) | |
| 2 tsp | olive oil |
| 16 ounces | pork tenderloin |
Preheat the oven to 325°F.
Mix together the shallot, mustard, sage, honey, salt, and pepper.
Place the olive oil in a large skillet over medium high heat.
When the oil is hot, add the pork tenderloin and sear on each side for about 3 to 5 minutes (6 to 10 minutes total).
Spread the sauce over the pork and place the pan in the oven.
Roast for about 10 minutes, then turn the pork over and spoon the sauce over the pork.
Return the pan to the oven and roast for another 10 minutes.
Remove the pork from the oven and let rest for at least 5 minutes before slicing. Serve topped with the sauce.
Nutrition Facts
Serving size: 4 ounces pork
Servings: 4
Amount Per Serving
| Calories 173 | Calories from Fat 45 |
| % Daily Value |
| Total Fat 4g | 8% |
| Saturated Fat 1g | 5% |
| Monounsaturated Fat 3g | |
| Trans Fat 0g | |
| Cholesterol 74mg | 24% |
| Sodium 219mg | 10% |
| Total Carbohydrates 6g | 3% |
| Dietary Fiber 0g | 3% |
| Sugars 4g | |
| Protein 24g |
| Vitamin A 3% | Vitamin C 1% |
| Calcium 1% | Iron 10% |
| Vitamin K 7 mcg | Potassium 502 mg |
| Magnesium 39 mg | |