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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you 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.

"Time is an herb that cures all Diseases."
-Benjamin Franklin, Statesman

The refrigerator light goes on...

This is a super simple and quick recipe. Even so it's rich and has the balance of sweet, savory, salty and sour that works fantastic. Serve this over Brown and Wild Rice or Mashed Yams for the quick but elegant weekday meal. The butter (even though there's not much) makes the sauce perfectly rich and creamy.

Sear

To brown the surface of a food quickly over very high heat in a skillet, under a broiler, on a grill, or in the oven. This seals in natural juices and creates a crispy exterior. Seared food is often eaten very rare with the center being left uncooked.

Searing is also done to help seal in a food's juices in prior to braising or roasting.

Sage Mustard Pork Tenderloin

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

Cooking Time = 30 Minutes

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

This recipe makes great leftovers as sandwiches.

Serve with Plain Mashed Potatoes or Mashed Yams or Yam Home Fries or Yam Home Fries - Low Sodium Version or Plain Mashed Potatoes - Low Sodium Version or Thick Cut Yam Fries or Thick Cut Yam Fries - Low Sodium Version or Brown and Wild Rice or Brown Rice

AND

Serve with Roasted Beets or Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Roasted Beets - Low Sodium Version or Yellow Squash and Onions

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.