Cancer Institute A national cancer institute
designated cancer center

Roasted Pork Tenderloin with Maple Mustard Sauce

Serves:  6
Serving Size:  270 calories, 7g fat, 32g protein, 19g carbs, 100 mg chol

 Ingredients:  
2 pounds pork tenderloin                                   1 tsp ground pepper
1 tsp salt 2 Tbsp cooking oil
Sauce:
1/4 cup cider vinegar 1 tsp Worcestershire sauce
1/2 cup maple syrup 1/2 tsp ground pepper

1 Tbsp Dijon mustard

 

Cooking Instructions:

1. Preheat oven to 375 degrees. Grease a small roasting pan. Trim fat and tough membrane from the pork tenderloin. Season with salt and pepper.
2. In a heavy frying pan, sear the tenderloin in hot oil until brown on all sides. Place the tenderloin in the roasting pan. Set aside.
3. In a small saucepan, combine the sauce ingredients. Bring to a boil and cook for 5 minutes. Save half of the mixture in a small dish. Brush remaining mixture over the pork tenderloin.
4. Bake for about 20 minutes or until meat thermometer inserted in pork registers 160 degrees.
5. Baste with reserved sauce. Let stand 10 minutes before serving. Slice diagonally across the grain into thin slices.

Recipe from: The Cancer Survival Cookbook, D Weihofen MS, RD & C Marino MD, MPH

Stanford Medicine Resources:

Footer Links: