Maple-Glazed Pork Ten­der­loin

TAKES: 30 min. MAKES: 4 serv­ings

Simple & Delicious - - FAST CASUAL - —Colleen Mercier, Salmon Arm, BC

My hus­band and I think this roasted pork ten­der­loin tastes like a high-end restau­rant dish, but it couldn’t be sim­pler to make at home.

³/4 tsp. salt

³/4 tsp. rubbed sage

1/2 tsp. pep­per

2 pork ten­der­loins (³/4 lb. each)

1 tsp. but­ter

1/4 cup maple syrup

3 Tbsp. cider vine­gar

1³/4 tsp. Di­jon mus­tard

1. Pre­heat the oven to 425°. Mix sea­son­ings; sprin­kle over pork. In a large non­stick skil­let coated with cook­ing spray, heat but­ter over medium heat; brown ten­der­loins on all sides. Trans­fer pork to a foil-lined 15x10x1-in. pan. Roast 10 min­utes.

2. Mean­while, for glaze, in the same skil­let, mix maple syrup, vine­gar and mus­tard; bring to a boil, stir­ring to loosen browned bits from pan. Cook and stir sauce un­til slightly thick­ened, 1-2 min­utes; re­move from heat.

3. Brush 1 Tbsp. glaze over the pork; con­tinue roast­ing un­til pork reaches 145°, 7-10 min­utes, brush­ing half­way through with re­main­ing glaze. Let stand for 5 min­utes be­fore slic­ing.

PER SERV­ING 264 cal., 7g fat (3g sat. fat), 98mg chol., 573mg sod., 14g carb. (12g sug­ars, 0 fiber), 34g pro.

Di­a­betic ex­changes: 5 lean meat, 1 starch.

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