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Mustard-Orange Pork Tenderloin
Date added: November 27, 2007
- Servings: 4 change
- Calories per serving: 144
- Prep time: 10
- Cook time: 25
Ingredients
- 12 ounce-weight pork, tenderloin, lean, raw
- 2 tbsp preserves, apricot or marmalade
- 1 tbsp mustard, dijon
- 1 cooking spray, 1/3 sec spray
- 2 cup mushrooms, fresh, pces/slices
- 1/2 cup onion, green, chpd, fresh
- 2 tbsp orange juice, chilled
Recipe Method
1. Trim fat from pork. Place in a shallow roasting pan. Insert an oven-going thermometer into centre of pork. Roast in a 425 F. oven for 10 minutes.
2. In a small bowl, stir together apricot preserves or marmalade and mustard. Spoon 4 teaspoons of the mustard mixture over the pork; set remaining mustard mixture aside. Roast for 15 to 20 minutes more until
3. Meanwhile, lightly coat an unheated medium saucepan with nonstick cooking spray. Preheat over medium heat. Add mushrooms and onions to hot saucepan. Cook and stir for 2 to 3 minutes or until mushrooms are tender. Stir in orange juice and remaining mustard mixture. Cook and stir until heated through.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 144 | 7% |
| Fat 3g | 5% |
| Cholesterol 55mg | 18% |
| Sodium 138mg | 6% |
| Carbohydrates 10g | 7% |
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