Special Diet Information

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

This recipe is safe for those who are lactose intolerant.

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.


Sage Mustard Pork Tenderloin

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

Cooking Time: 30 Minutes

This recipe can easily be multiplied and makes great leftovers.

Serve with Plain Mashed Potatoes [Low Sodium Version] or Mashed Yams or Brown Rice and Parmesan Squash or Herbed Zucchini or Yellow Squash and Onions.

Sage Mustard Pork Tenderloin recipe from Dr. Gourmet


  • 1 large shallot (finely minced)
  • 2 Tbsp. Dijon mustard
  • 2 tsp. dried sage
  • 1 Tbsp. honey
  • 1/8 tsp. salt
  • to taste fresh ground black pepper
  • 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 and turn over.

Spoon the sauce over the top of the pork.

Return the pan to the oven and roast for another ten minutes.

Remove the pork from the oven and let rest for at least 5 minutes before slicing.

Spoon the remaining sauce over the pork when serving.

Nutrition Facts

Serving size: 4 ounces pork with sauce

Servings: 4

Amount Per Serving

Calories 200 Calories from Fat 54
% Daily Value
Total Fat 6g 8%
    Saturated Fat 1.5g 9%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 75mg 25%
Sodium 320mg 14%
Total Carbohydrates 8g 3%
    Dietary Fiber 1g 4%
    Sugars 6g
Protein 24g
Vitamin A 0% Vitamin C 22%
Calcium 2% Iron 9%
Vitamin K 20mcg Potassium 500mg