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Pork Tenderloin, Potatoes
and Horseradish-Mustard Seed Sauce

Pork Tenderloin, Potatoes and Horseradish-Mustard Seed SauceRecipe courtesy of the American Diabetes Association and CanolaInfo.

Recipe Ingredients:

1 tablespoon canola oil
1 pound pork tenderloin
1 teaspoon salt-free seasoning, such as steak seasoning blend
1/4 teaspoon salt
5 new potatoes (about 1 pound total), quartered
Paprika, to taste
1/3 cup fat-free sour cream
2 tablespoons canola mayonnaise
1 tablespoon water
2 teaspoons prepared horseradish
2 teaspoons coarse-grain Dijon mustard
1/4 teaspoon salt

Cooking Directions:

  1. Preheat oven to 425°F (220°C) (220C). Cover baking sheet with foil.
  2. Heat canola oil in a large nonstick skillet over medium high heat. Sprinkle pork tenderloin with seasoning blend and 1/4 teaspoon salt. Cook 3 minutes, turn, and cook 2 more minutes. Place pork on the prepared baking sheet.
  3. Add potatoes to skillet, and sprinkle with paprika. Toss to coat, preferably with a heat resistant rubber spatula, and cook for 1 minute. Place potatoes around pork, and roast for 18 to 20 minutes or until a meat thermometer inserted into thickest part of meat registers 160°F (71.1°C).
  4. Meanwhile, combine sour cream, canola mayonnaise, water, horseradish, and Dijon mustard in a small bowl.
  5. Place pork on the cutting board and let stand 5 minutes before slicing.
  6. Pull sides of foil up around potatoes, seal foil, and let stand. Slice pork and place on a serving platter. Sprinkle remaining 1/4 teaspoon salt over potatoes, and place potatoes around pork with any accumulated juices. Serve with sour cream mixture.
  7. Flavorful Tip: Tossing the cut potatoes in paprika and the pan residue adds a rich brown, glistening color to the potatoes.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe; about 5 slices pork, 5 potato wedges, and 2 tablespoon sauce): Calories: 265; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 65mg; Total Carbs: 19g; Fiber: 2g; Protein: 25g; Sodium: 465mg.

Recipe and photograph courtesy of "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo.