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Pork Tenderloin with Maple Pan Juices

Well you’ve probably heard me say this more than once, but I am trying even harder to eat better, not just for my weight but for my health. I have to get my blood work done again soon and I realized I kind of fell of the healthy cooking bandwagon again so I have to get back on with hopes of making a difference in my cholesterol numbers. I’ve been checking labels and recipes for saturated fat and sodium levels, and dipping into my Cooking Light Magazine recipe stash. I found this dish in the “Cooking Light Complete Cookbook”. It’s huge and has hundreds of recipes which I really need to tap into more often.We only marinaded it for 30 minutes and it still turned out great. In another review someone mentioned they had a hard time getting the sauce to thicken and so did I, so I took their recommendation and added a tsp or so of cornstarch which did the trick. Despite the hiccup, this one is a definite keeper. Sweet, savory, and so satisfying!

On the side was a recipe from Fine Cooking Magazine for Mustard and Rosemary Roasted Potatoes. I cut the Dijon in half and the potatoes were still crisp and flavourful. They also cooked a lot faster than 50 minutes – more like 40. Highly recommend them!

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Pork Tenderloin with Maple Pan Juices

1/3 cup diced onion
1/4 cup fresh orange juice, divided
1/4 cup maple syrup, divided
2 tablespoons sake (rice wine) – I used white wine because that’s what I had on hand
2 tablespoons low-sodium soy sauce
1/8 teaspoon pepper
2 garlic cloves, minced
1 (1-pound) pork tenderloin
Cooking spray
1/3 cup fat-free, less-sodium chicken broth

Combine onion, 2 tablespoons juice, 2 tablespoons syrup, sake, soy sauce, pepper and garlic in a large zip-top plasitc bag. Trim fat from pork. Add pork to bag; seal and marinate in refrigerator for 2 hours.

Preheat oven to 400 degrees.

Heat a 9-inch heavy ovenproof skillet coated with a little cooking spray over medium-high heat. (I used a cast iron skillet because I think they work the best when browning and roasting meats, and I did use a little olive oil instead of the cooking spray, which I know added a some fat). Remove pork from bag, reserving marinade. Add pork to pan; cook 5 minutes, browning on all sides. Place pan in oven; bake at 400 degrees for 30 minutes or until meat thermometer registers 160 degrees (slightly pink). Remove pork from pan. Set aside, and keep warm.

Combine 2 tablespoons juice, 2 tablespoons syrup, reserved marinade, and broth in a small bowl. Add syrup mixture to pan, and place over medium-high heat, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. (I could not get it to thicken; so, mixed a little cornstarch with cold water, and added to the mixture to thicken.) Serve sauce with pork. Yields 4 servings.

Serving size: 3 ounces pork and 2 tablespoons of sauce. Per serving: calories 204 (13% from fat); fat 3 g (sat 1g, mono 1.3g, poly 0.4g); protein 24.4g; carb 16.9g; fiber 0.3g; chol 74 mg; iron 1.8mg; sodium 293mg; calc 29mg. These stats are without any of my changes to the recipe.

Mustard and Rosemary Roasted Potatoes

These potatoes start out looking very wet, but the mixture cooks down to leave the potatoes crisp, crusty, and tangy.

1/3 cup plus 1 Tbs. Dijon mustard
1/4 cup olive oil
1 Tbs. dry vermouth or other dry white wine
2 cloves garlic, minced
1 Tbs. chopped fresh rosemary
1 tsp. coarse salt
Freshly ground black pepper
2 lb. red-skinned potatoes, cut into 3/4- to 1-inch dice

Heat the oven to 400°F. In a large mixing bowl, whisk together the mustard, olive oil, vermouth, garlic, rosemary, salt, and pepper. Add the potatoes and toss to coat. Dump the potatoes onto a large rimmed baking sheet and spread them in a single layer. Roast, tossing with a spatula a few times, until the potatoes are crusty on the outside and tender throughout, 50 to 55 minutes. Serve hot.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 220; Fat (g): fat g 11; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 1; Protein (g): protein g 4; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 30; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 730; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

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About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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