Dot to Trot

My world is expanding as my butt is shrinking!

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
Serves 4

Ingredients

  • 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

Directions

  • 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.

 

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…

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2 thoughts on “Pork Tenderloin with Maple-Mustard Sauce

  1. You are killing me with this recipe! No pork, no maple syrup, and almost impossible to get asparagus here in Turkey. (And, surprisingly, turkey is hard to come by, too.)

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