Honey Mustard Pork Tenderloin
Serves 4
Ingredients:
1 lb Pork tenderloin marinade:
• 1/4 cup Honey
• 1/4 cup Maple syrup • 1/3 cup Mustard
• Orange
• 1 teaspoon Balsamic vinegar • 1/2 teaspoon Paprika
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/2 teaspoon Onion powder • 2 teaspoons Minced garlic
Directions:
The estimated total time to make this recipe is 35-40
Minutes
Oven: Zest and juice one orange. Whisk together with the
rest of the ingredients for the sauce in a bowl.Pour sauce
into a ziplock bag, and add pork tenderloin. Seal bag and refrigerate, letting pork marinade in the sauce for at least 30 minutes. (The longer the better.) Preheat oven to 425 degrees. Place pork and leftover marinade in a 9×13 baking dish. Bake for 25-30 minutes or until a meat thermometer reads at least 145 degrees. Turn on broil, and let the top get lightly browned by keeping the pork under the broiler for about 5 minutes, then transfer to a serving platter or cutting board. Let stand 5-10 minutes before slicing. If desired, pour the marinade into a
small saucepan and let it reduce over medium-medium high heat for 2-3 minutes, or until thickened.
Crockpot: Heat a large skillet over medium-high heat. Spray skillet with cooking spray, and brown tenderloin on all sides. Meanwhile, zest and juice orange. Mix together with ingredients for the sauce in a bowl. Put browned tenderloin into slow cooker, cover with the sauce mixture. Cook on High for about 4 hours or low for 6-8 hours. Remove tenderloin from the slow cooker and let rest for 5-10 minutes before slicing. If desired, spoon sauce over slices when serving. Pork should reach an internal temperature between 145 to 160 degrees F on a meat thermometer.
SERVE WITH A carb and healthy fat
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