by kirra » Mon Jun 02, 2008 5:55 pm
Ginger-Dijon Glazed Pork Tenderloin
Dijon mustard, reduced-fat sour cream, and fresh ginger create a flavorful coating for this tender pork roast. Serve this white-meat favorite with grilled vegetables such as asparagus, zucchini, and bell peppers for a healthy meal.
Ingredients:
1 1/2 tablespoons Dijon mustard
1 tablespoon reduced-fat sour cream
1 teaspoon grated fresh ginger
1/4 teaspoon dried thyme
Salt
1 1/2 pounds pork loin
1 large garlic clove, thinly sliced
1 1/2 teaspoons extra-virgin olive oil
Freshly ground black pepper
Preparation:
Heat the oven to 450 degrees.
In a small bowl, stir together mustard, sour cream, ginger, thyme, and a pinch of salt; set aside.
Make several 1/4-inch slits in pork loin. Slip garlic into slits. Brush loin with olive oil and season with salt and pepper.
Heat a large cast-iron or other ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from heat.
Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork registers 150 degrees, about 30 minutes. Remove the pan from the oven and transfer the pork to a cutting board; loosely cover with foil and let rest for 5 minutes before slicing. Serve warm or at room temperature.
Note: Studding meat with garlic before cooking is any easy flavor technique that can be used for any cut of pork or beef.
Nutrition Info:
Per serving: 267 calories
11 g fat
3 g saturated fat
38 g protein
2 g carbohydrate
0 fiber
327 mg sodium
[b][size=150]Ginger-Dijon Glazed Pork Tenderloin[/size][/b]
Dijon mustard, reduced-fat sour cream, and fresh ginger create a flavorful coating for this tender pork roast. Serve this white-meat favorite with grilled vegetables such as asparagus, zucchini, and bell peppers for a healthy meal.
[b]
Ingredients:[/b]
1 1/2 tablespoons Dijon mustard
1 tablespoon reduced-fat sour cream
1 teaspoon grated fresh ginger
1/4 teaspoon dried thyme
Salt
1 1/2 pounds pork loin
1 large garlic clove, thinly sliced
1 1/2 teaspoons extra-virgin olive oil
Freshly ground black pepper
[b]
Preparation:[/b]
Heat the oven to 450 degrees.
In a small bowl, stir together mustard, sour cream, ginger, thyme, and a pinch of salt; set aside.
Make several 1/4-inch slits in pork loin. Slip garlic into slits. Brush loin with olive oil and season with salt and pepper.
Heat a large cast-iron or other ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from heat.
Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork registers 150 degrees, about 30 minutes. Remove the pan from the oven and transfer the pork to a cutting board; loosely cover with foil and let rest for 5 minutes before slicing. Serve warm or at room temperature.
[b]
Note:[/b] Studding meat with garlic before cooking is any easy flavor technique that can be used for any cut of pork or beef.
[b]
Nutrition Info:[/b]
Per serving: 267 calories
11 g fat
3 g saturated fat
38 g protein
2 g carbohydrate
0 fiber
327 mg sodium