Pork and Veggies with Honey-Mustard Sauce
25Prep Time Minutes
25Total Time Minutes
6Number of Ingredients
1 large pork tenderloin (1-1/4 lb each)
1/4 teaspoon salt
1 tablespoon Pure Wesson® Canola Oil
3/4 cup apple juice
3 tablespoons Gulden's® Spicy Brown Mustard
2 tablespoons honey
1/2 teaspoon rubbed sage
1 pkg (16 oz each) frozen vegetable blend with broccoli
|% Daily Value|
|Total Fat||8 g||13%|
|Saturated Fat||2 g||8%|
|Dietary Fiber||3 g||10%|
|Vitamin C||37 mg||62%|
|Vitamin A||1182 iu||24%|
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.