Mustard-Herb Roasted Pork Tenderloin

Mustard-Herb Roasted Pork Tenderloin
Source: The Create-Your-Plate Diabetes Cookbook/Diabetes Forecast. Recipe Credit: . Photo Credit: Photography by Terry Doran; food styling by Annie Whyte; styled by Maddison Beck; art direction by Haleigh Eason.
Summary

One of the simplest ways to cook pork tenderloin is in the oven. Brush the seasonings onto the tenderloin and within 40 minutes you have a perfectly cooked, delicious, lean protein. You can roast a side vegetable in the oven alongside the pork tenderloin—try this recipe for Roasted Beets with Lemon and Dill

Find this recipe and more in The Create-Your-Plate Diabetes Cookbook, by Toby Amidor, MS, RD, CDN, FAND


Diabetes Forecast Magazine

 

  • Prep time
    10 min
  • Cook time
    40 min
  • Servings
    4 Servings
  • Serving size
    4 ozs
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    4 ozs
  • Amount per serving Calories 190

  • Total Fat 10g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 420mg
  • Total Carbohydrate 2g
    • Dietary Fiber 0g
    • Total Sugars 0g
    • Added Sugars 0g
  • Protein 22g
  • Potassium 380mg
  • Phosphorus 210mg

Choices/Exchanges: 3 Lean protein, 1 Fat

Ingredients

Ingredients

  • nonstick cooking spray
    1
  • olive oil
    2 tbsp
  • Dijon mustard
    1 tbsp
  • garlic (minced)
    3 clove
  • dried basil
    1 tsp
  • dried thyme
    1 tsp
  • dried rosemary
    1 tsp
  • salt (divided)
    1/2 tsp
  • black pepper (divided)
    1/4 tsp
  • pork tenderloin
    1 lbs
Directions

Directions

  1. Preheat the oven to 400° F. Coat a baking sheet with nonstick cooking spray.

  2. In a small bowl, whisk together the olive oil, mustard, garlic, basil, thyme, rosemary, ¼ tsp of the salt, and 1/8 tsp of the pepper.

  3. Sprinkle the pork tenderloin with the remaining ¼ tsp of salt and 1/8 tsp of pepper. Using a brush, spread the mustard mixture over the entire pork tenderloin. Discard any unused mustard mixture. Place the pork tenderloin on the prepared baking sheet and cook until a thermometer inserted into the thickest part of the tenderloin reads 145° F, about 40 minutes. Let the pork rest for 10 minutes before slicing.

Reviews