This roasted pork tenderloin dish has plenty of color, good taste and nutritious content. What it does not have is a lot of fat -- and that's hardly going to be considered a shortcoming by diners who wish to eat healthfully.
The recipe is from Better Homes and Gardens' new "Easy Everyday Cooking" (Meredith, $19.95), a large-format paperback with recipes for every part of a meal, from appetizers to desserts. Wherever the book falls open, you'll find a recipe, a bright color photo, and probably a few cooking hints into the bargain.
With this dish comes the suggestion that alongside the meat you also roast a mixture of vegetables, such as cut-up red onions, baby carrots and chunks of zucchini. Just spray the vegetables with olive oil-flavored nonstick spray coating before placing them in the pan around the meat.
Mustard-Orange Pork Tenderloin
12 ounces pork tenderloin
1/2 cup apricot preserves or orange marmalade
3 tablespoons Dijon-style mustard
Nonstick spray coating
2 cups sliced fresh mushrooms
1/2 cup sliced green onions
2 tablespoon orange juice
Preheat oven to 425 F.
Trim fat from meat. Place meat on a rack in a shallow roasting pan. Insert a meat thermometer into the center of the meat. Roast, uncovered, in a 425 F oven for 10 minutes.
Meanwhile, in a small bowl stir together preserves or marmalade and mustard. Spoon half of the mustard mixture over the meat. Set the remaining mustard mixture aside.
Roast for 15 to 25 minutes more or until the meat thermometer registers 155 F. Transfer the meat to a warm platter and cover with foil. Let stand for 10 minutes before slicing. (The meat's temperature will rise 5 F during standing.)
Meanwhile, spray a medium saucepan with nonstick coating. Add mushrooms and green onions. Cook and stir for 2 to 3 minutes or until mushrooms are tender. Stir in the remaining mustard mixture and orange juice. Cook and stir until heated through.
To serve, thinly slice the meat. Spoon the mushroom mixture over meat.
Makes 4 servings.
Nutrition information per serving: 240 cal., 21 g pro., 32 g carbo., 4 g fat (1 g saturated), 60 mg chol., 334 mg sodium.
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