Mustard-Crusted Roast Pork
Makes 8 Servings
- 3 tablespoons Dijon mustard
- 4 teaspoons minced garlic; divided
- 2 whole well-trimmed pork tenderloins, about 1 pound each
- 2 tablespoons dried thyme
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 pound asparagus spears, ends trimmed
- 2 red or yellow bell peppers (or 1 of each), cut lengthwise into 1/2-inch wide strips
- 1 cup fat-free reduced-sodium chicken broth, divided
- Preheat oven to 375 degrees. Combine mustard and 3 teaspoons of garlic in small bowl. Spread mustard mixture evenly over top and sides or both tenderloins. Combine thyme, black pepper and salt in small bowl; reserve 1 teaspoon of mixture. Sprinkle remaining mixture evenly over tenderloins, patting so that the seasoning adheres to mustard. Place tenderloins in shallow roasting pan. Roast 25 minutes.
- Arrange asparagus and bell peppers in single layer in shallow casserole or 13×9 inch baking pan. Add 1/4 cup broth, reserved thyme mixture and remaining 1 teaspoon garlic; toss to coat.
- Roast vegetables in oven alongside tenderloins 15 to 20 minutes or until thermometer inserted into the center of the pork registers 160 degrees Fahrenheit and vegetables are tender. Transfer tenderloins to carving board; tent with foil and let stand 5 minutes. Arrange vegetables on serving platter, reserving juices in dish; cover and keep warm. Add remaining 3/4 cup broth and juices in dish to roasting pan. Place over range top burner(s). Simmer 3 to 4 minutes over medium-high heat or until juices are reduced to 3/4 cup, stirring frequently. Carve tenderloins crosswise into 1/4-inch slices; arrange on serving platter. Spoon juices over pork and vegetables.
Nutritional Information (Per Serving)
- Calories: 182 (23% from fat)
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 65mg
- Sodium: 304mg
- Carbohydrate: 8g
- Dietary Fiber: 1g
- Protein: 27g
Recipe Courtesy of: Diabetic Recipes for the Holidays ©2004 LW Press, a division of Publications International, Ltd. ISBN: 1-4127-2140-7