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Sage Mustard Pork Tenderloin

Servings = 4 | Serving size =4 ounces pork with sauce

This recipe can be multiplied by 2, 3, 4, 5.

This recipe makes great leftovers as sandwiches.

Serve with Mashed Yams or Brown and Wild Rice or Brown Rice

AND

Serve with Roasted Beets or Herbed Zucchini

2 tsp	olive oil
1 lb	pork tenderloin
1 large	shallot
1 tsp	dried sage leaves
1/8 tsp	dried tarragon
1 tsp	honey
1 tsp	white wine vinegar
1/4 tsp	salt
2 tsp	coarse ground dijon mustard
1/4 cup	water
	fresh ground black pepper
2 tsp	unsalted butter

Place a large skillet over medium-high heat. Add the olive oil. Add the pork tenderloin and cook for about 12 minutes searing on all sides.

Add the shallots, sage, tarragon, honey, vinegar, salt, mustard and water. Add the fresh pepper.

Cook the pork for about 12 minutes turning frequently. If the sauce becomes too thick, add water one tablespoon at a time.

When the pork is done and the sauce is thickening whisk in the unsalted butter until the sauce is smooth.

Serve the pork sliced and top with the sauce.

Nutrition Facts

Serving size: 4 ounces pork with sauce | Servings 4

Calories 171 | Calories from Fat 60

Amount Per Serving (% Daily Value)

Total Fat 7g (10%) | Saturated Fat 2g (12%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 78 mg (26 %) | Sodium 234 mg (10 %)

Total Carbohydrates 3g (1%) | Sugars 1g

Dietary Fiber 0g (1%) | Protein 24g

Vitamin A 3% | Vitamin C 1 % | Calcium 1% | Iron 7%

Vitamin K 4 mcg  | Potassium  478 mg | Magnesium  34 mg