Maple Mustard Pork Tenderloin & Pears
with Mashed Sweet Potatoes
The flavors of pear, maple and sweet potato make a wonderful cool-weather marriage with pork. Choose pears that are firm-ripe for this skillet dish. Accompany with a mixed cabbage coleslaw and hot French bread.
1 whole pork tenderloin, about 1 pound
2 tablespoons honey mustard
2 teaspoons lemon juice
2 tablespoons maple syrup
2 teaspoons vegetable oil
2 ripe pears, cored and each cut into 8 wedges
Mashed Sweet Potatoes (recipe follow)
- Cut pork crosswise into 8 medallions.
- In small bowl stir together mustard, lemon juice and maple syrup; coat pork with this mixture.
- Heat oil in large nonstick skillet over medium-high heat; remove pork from marinade (reserving any marinade) and sauté until browned on both sides, about 4 to 5 minutes.
- Add pears to pork and stir well to coat, cooking a few minutes until pears are tender. Spoon any remaining pork marinade over and simmer for another 1 to 2 minutes, until heated through thoroughly.
- Serve pork with pears over mashed sweet potatoes.
Makes 4 servings.
Mashed Sweet Potatoes: Peel and slice 1 pound sweet potatoes 1/8-inch thick; cover with water in large saucepan and gently boil 10 minutes or until tender. Drain potatoes and mash with 2 tablespoons sour cream, 3 tablespoons plain yogurt, 6 tablespoons apple cider. Season to taste with salt and pepper; keep warm.
Nutritional Information Per Serving (1/4 of recipe): Calories 420 calories Protein 27 grams Fat 10 grams Sodium 80 milligrams Cholesterol 80 milligrams Saturated Fat 3 grams Carbohydrates 57 grams Fiber 5 grams.
Recipe provided courtesy of National Pork Board.