Pork and Veggies with Honey-Mustard Sauce
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
1 large pork tenderloin (1-1/4 lb each)
1/4 teaspoon salt
1 tablespoon canola oil
3/4 cup apple juice
3 tablespoons Gulden's® Spicy Brown Mustard
2 tablespoons honey
1/2 teaspoon rubbed sage
1 bag (16 oz each) Birds Eye® Broccoli Florets, Cauliflower & Carrots
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 36 mg | 4% |
Carbohydrate | 19 g | 6% |
Cholesterol | 78 mg | 26% |
Total Fat | 8 g | 13% |
Iron | 2 mg | 10% |
Calories | 280 kcal | 14% |
Sodium | 361 mg | 15% |
Protein | 29 g | 57% |
Saturated Fat | 2 g | 8% |
Sugars | 16 g | 2% |
Vitamin C | 37 mg | 62% |
Cut tenderloin into 12 slices, about 3/4-inch thick; sprinkle with salt. Heat oil in large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until lightly browned. Turn over; cook 4 minutes more or until slightly pink in centers (160°F). Remove from skillet; keep warm.
Stir together juice, mustard, honey and sage in 1-cup measure. Pour into skillet, bring to a boil and cook 5 minutes. Return pork to skillet, spoon sauce over and heat until hot.
Meanwhile, cook vegetables in microwave according to package directions. Serve pork with vegetables and spoon sauce over both.
Pork tenderloins often come with 2 pieces per package. Use 1 piece for this recipe, save and freeze the second piece for another recipe.
Pork and Veggies with Honey-Mustard Sauce