Ginger-Dijon Glazed Pork Tenderloin
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Ginger-Dijon Glazed Pork Tenderloin
| Thu, 05-01-2008 - 7:43am |
Ginger-Dijon Glazed Pork Tenderloin (Phase 1)
From: The South Beach Diet Supercharged
Makes 4 servings
Description
Dijon mustard, reduced-fat sour cream, and fresh ginger create a flavorful coating for this tender pork roast. Make an extra pork loin and slice for lunch the next day.
Prep time:10 minutes
Cook time: 35 minutes
Ingredients
1 1/2 tablespoons Dijon mustard
1 tablespoon reduced-fat sour cream
1 teaspoon grated fresh ginger
1/4 teaspoon dried thyme
Salt
1 1/2 pounds pork loin
1 large garlic clove, thinly sliced
1 1/2 teaspoons extra-virgin olive oil
Freshly ground black pepper
Instructions
Heat the oven to 450B0F. In a small bowl, stir together mustard, sour cream, ginger, thyme, and a pinch of salt; set aside.
Make several 1/4-inch slits in pork loin. Slip garlic into slits. Brush loin with oil and season with salt and pepper.
Heat a large cast-iron or other ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from the heat.
Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork registers 150B0F, about 30 minutes. Remove the pan from the oven and transfer pork to a cutting board; loosely cover with foil and let rest for 5 minutes before slicing. Serve warm or at room temperature.
Cooking tip: Studding the meat with garlic before cooking is an easy flavor technique that can be used for any cut of pork or beef.
From: The South Beach Diet Supercharged
Makes 4 servings
Description
Dijon mustard, reduced-fat sour cream, and fresh ginger create a flavorful coating for this tender pork roast. Make an extra pork loin and slice for lunch the next day.
Prep time:10 minutes
Cook time: 35 minutes
Ingredients
1 1/2 tablespoons Dijon mustard
1 tablespoon reduced-fat sour cream
1 teaspoon grated fresh ginger
1/4 teaspoon dried thyme
Salt
1 1/2 pounds pork loin
1 large garlic clove, thinly sliced
1 1/2 teaspoons extra-virgin olive oil
Freshly ground black pepper
Instructions
Heat the oven to 450B0F. In a small bowl, stir together mustard, sour cream, ginger, thyme, and a pinch of salt; set aside.
Make several 1/4-inch slits in pork loin. Slip garlic into slits. Brush loin with oil and season with salt and pepper.
Heat a large cast-iron or other ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from the heat.
Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork registers 150B0F, about 30 minutes. Remove the pan from the oven and transfer pork to a cutting board; loosely cover with foil and let rest for 5 minutes before slicing. Serve warm or at room temperature.
Cooking tip: Studding the meat with garlic before cooking is an easy flavor technique that can be used for any cut of pork or beef.
Nutritional Information:
267 calories
11 g fat (3 g saturated fat)
2 g carbohydrate
38 g protein
0 g fiber
327 mg sodium


