Mustard-Crusted Roast Pork Tenderloin & Vegetables
Pork tenderloins are low in fat and cook quickly. Asparagus, a low-calorie, low-carbohydrate favorite, roasts alongside and provides a generous helping of vitamin A and potassium.
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 leaves|
|1||teaspoon black pepper|
|1||pound asparagus spears, ends trimmed|
|2||red or yellow bell peppers (or one of each), cut lengthwise into 1/2-inch-wide strips|
|1||cup fat-free reduced-sodium chicken broth, divided|
- Preheat oven to 375°F. Combine mustard and 3 teaspoons garlic in small bowl. Place tenderloins on waxed paper; spread mustard mixture evenly over top and sides of both tenderloins. Combine thyme, black pepper and salt in small bowl; reserve 1 teaspoon mixture. Sprinkle remaining mixture evenly over tenderloins, patting so that seasoning adheres to mustard. Place tenderloins on rack in shallow roasting pan. Roast 25 minutes.
- Arrange asparagus and bell peppers in single layer in shallow casserole or 13X9-inch baking pan. Add 1/4 cup broth, reserved thyme mixture and remaining 1 teaspoon garlic; toss to coat.
- Roast vegetables in oven, alongside pork tenderloins, 15 to 20 minutes or until thermometer inserted into center of pork registers 160°F 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 vegetable juices in to roasting pan. Place over range-top burners; simmer 3 to 4 minutes over medium-high heat or until juices are reduced to 3/4 cup, stirring frequently. Carve tenderloin crosswise into 1/4-inch-thick slices; arrange on serving platter. Spoon juices over tenderloin and vegetables.
|Calories from Fat||23 %|
|Total Fat||5 g|
|Saturated Fat||2 g|
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