Maple-Glazed Pork Tenderloin
TAKES: 30 min. MAKES: 4 servings
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.