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Nutritional Information
Calories 287
Fat 5.2g
Cholesterol 74.0mg
Sodium 634mg
Carbohydrates 31.5g
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Honey-Cup Mustard Pork Tenderloin With Fresh Kale
Ingredients
Pork:
1 - 1 pound pork tenderloin (service meat department)
1/4 cup Honey-Cup course grain mustard (aisle #6)
2 tablespoons honey (aisle #5)
1 tablespoon sherry vinegar (aisle #1) or white wine vinegar (aisle #6)
Cooking spray, non-flavored of your choice (aisle #11)
Sauce:
2 tablespoons of honey (aisle #5)
1 tablespoon sherry vinegar (aisle #1) or white wine vinegar (aisle #6)
3/4 cup less sodium College Inn chicken broth (aisle #6)
1/2 cup cooking sherry (aisle #1)
2 tablespoons minced shallots (produce department)
1 tablespoon Honey-Cup course grain mustard (aisle #6)
Kale:
6 cups torn fresh kale (produce department)
1/4 cup less sodium College Inn chicken broth (aisle #6)
1 tablespoon Honey-Cup course grain mustard (aisle #6)
1 tablespoon minced shallots (produce department)
Directions
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1. To prepare pork, trim fat from pork. Combine pork and next three ingredients (pork through vinegar) in a large zip-loc storage bag. Seal and marinate in refrigerator for 2 hours, turning occasionally. Remove pork from bag and reserve liquid marinade.
2. Preheat oven to 375 degrees.
3. Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 375 degrees fro 40 minutes or until thermometer registers 160 degrees, slightly pink. Let stand 10 minutes before slicing.
4. To prepare sauce, combine reserved marinade, 2 tablespoons of honey and next 5 ingredients (honey through 1 tablespoon of mustard) in a small saucepan. Bring to a boil and reduce to medium, careful not to over heat and cook for 15 minutes. Set aside.
5. To prepare kale, combine kale, 1/4 cup chicken broth, 1 tablespoon of mustard and 1 tablespoon shallot in a large skillet over medium high heat. Cover and cook for 8 minutes or until tender.
6. Serve approximately 3 slices of pork (about 3 ounces of meat), covered with 3 tablespoons of sauce. Serve 1/2 cup kale with each dish.
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Servings
Serves 4
Time To Cook
Preparation Time: Marinade Time = 2 hours.
Oven Time = 40 minutes
Final preparation Time After Marinade & Oven Time = 30 minutes
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