Maple Mustard Pork On a Bed of Mashed Sweet Potatoes
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8ounces pork tenderloin
- 1tablespoon honey mustard
- 2teaspoons lemon juice
- 1tablespoon maple syrup
- Nonstick pan spray
- 2ripe pears
Nutritional analysis per serving (2 servings)
309 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 6 grams dietary fiber; 24 grams sugars; 24 grams protein; 150 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Wash and dry the pork, and cut into about 3 pieces.
- Step 2
Mix together the mustard, lemon juice and maple syrup, and add pork, turning to coat.
- Step 3
Heat a nonstick pan large enough to hold the pork until it is medium hot. Spray with nonstick spray, and saute the pork on all sides until it is brown.
- Step 4
Peel the pears, and cut into small thin slices. Add to pork, and stir well to coat, cooking a few minutes until the pears soften.
- Step 5
Spoon the remaining pork marinade over the pork, and cook another minute. Serve pork with pears over the mashed cider sweet potatoes.
Private Notes
Comments
Nice recipe, good flavor. I actually just made the whole tenderloin that I’d bought at the market (1.3 lb) - 8 oz did not seem enough for 2 people. Cut it into slices about 1/2” thick each. Made the whole amount of marinade, but importantly held back about 2-3 TBS to pour into the skillet at the end, using the rest to toss with the uncooked meat. Did not want to take the chance that remaining marinade used at the end as directed in the recipe would be tainted. 2 pears were fine for 2 people.
I used Dijon mustard, lemon juice and honey for the marinade, to which I added cumin and salt. I skipped the maple syrup. Very easy and tasty - my husband who says he doesn't like pork stated "this is the best pork dish I've ever had". Serve it with the sweet potato and apples recipe from the same author.
Another thing: cook the pork in a bit of foaming butter, the meat will be less dry than if you just use spray as suggested, and give a lovely taste. Great sauce!
Advertisement