Honey-Mustard Pork Tenderloin with Kale |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Matching the robust nature of stone-ground mustard with the sweetness of honey gives this sweet-hot marinade a unique character. To save time, start the sauce and cook the kale while the pork tenderloin is baking. Ingredients:
1 (1-pound) pork tenderloin |
1/4 cup stone-ground mustard (such as willamette valley stone ground mustard) |
2 tablespoons honey |
1 tablespoon sherry vinegar or white wine vinegar |
cooking spray |
2 tablespoons honey |
1 tablespoon sherry vinegar or white wine vinegar |
3/4 cup fat-free, less-sodium chicken broth |
1/4 cup sherry |
2 tablespoons minced shallot |
1 tablespoon stone-ground mustard |
6 cups torn kale |
1/4 cup fat-free, less-sodium chicken broth |
1 tablespoon stone-ground mustard |
1 tablespoon minced shallot |
Directions:
1. To prepare pork, trim fat from pork. Combine pork and next 3 ingredients (pork through vinegar) in a large zip-top plastic bag. Seal and marinate in refrigerator for 2 hours, turning occasionally. Remove pork from bag, reserving marinade.
2. Preheat oven to 375°.
3. Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 375° for 40 minutes or until thermometer registers 160° (slightly pink). Let stand 10 minutes before slicing.
4. To prepare sauce, combine reserved marinade, 2 tablespoons honey, and next 5 ingredients (honey through 1 tablespoon mustard) in a small saucepan; bring to a boil. Reduce heat to medium; cook 15 minutes. Set aside.
5. To prepare kale, combine kale, 1/4 cup chicken broth, 1 tablespoon mustard, and 1 tablespoon shallot in a large skillet over medium heat. Cover and cook 8 minutes or until tender.
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