Pork Tenderloin with Maple-Mustard Sauce
What do I love about going low carb? I can always find wonderfully simple and tasty recipes. While flipping through the pages of my Atkins cookbook, I found a pork tenderloin recipe for tonight’s dinner. I’m serving it with asparagus and a small mixed green salad. Because of the maple-mustard sauce, the tenderloin jumps from 0g to 3g of net carbs.
Roasted Pork Tenderloin with Maple-Mustard Sauce
Net Carbs: 3g
Weight Watchers Points Plus: 7
- 1-Pound pork tenderloin
- 1 Tbsp. virgin olive oil
- 1 Tsp. salt
- 1 Tsp. freshly ground pepper
- 2 cloves garlic, chopped
- 1 Tbsp. minced fresh sage
- 1/2C chicken broth
- 1/2C white wine
- 2 Tbsp. Dijon mustard
- 2 Tsp. sugar-free maple syrup
- 2 Tbsp. cold butter, cut into cubes
- Pre-heat oven to 450 F
- Pat tenderloin dry with paper towels. Combine oil, salt, pepper, garlic and sage in a bowl to form a paste. Rub paste over tenderloin and place in roasting pan. Roast until done to taste (20-minutes for medium; instant-read thermometer inserted into the center of loin will register 145 F). Transfer meat to cutting board and let rest while you prepare sauce.
- Set pan over medium-high heat on stove. Add broth, wine, mustard and syrup; cook and stir, scrapping up brown bits from bottom of pan, until reduced by half, about 10 minutes. Turn off heat. Add butter and swirl pan to melt.
- Slice tenderloin and serve with sauce.
Other than bacon (naturally), the tenderloin is my favorite cut of pork. Before going low carb, I cooked it once in a blue moon. Now pork tenderloin appears on our table once a week. It’s amazing and melts in your mouth if prepared the right way. Too bad I don’t have bacon in my fridge now, otherwise I might wrap the bacon around the tenderloin. Hmmmmmmmmmm…bacon wrapped pig.
- Pork Tenderloin with Bacon and Cherries (americanfood.answers.com)
- My Favorite Meal of the Week – Pork Tenderloin with Plum Chutney (thepetitecroissant.com)
The linked recipes above are not low carb, but look amazing and will go in my recipe book. I can’t make them now, but 90 lbs. from now…