Pork Tenderloin with Orange Mustard Glaze recipe | Food | Detroit Free Press | freep.com:
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From and tested by Susan M. Selasky for the Free Press Test Kitchen. 364 calories (43% from fat), 18 grams fat (3 gram sat. fat), 20 grams carbohydrates, 30 grams protein, 384 mg sodium, 79 mg cholesterol, 47 mg calcium, 1 gram fiber.
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Pork Tenderloin with Orange Mustard Glaze / KIMBERLY P. MITCHELL/Detroit Free Press
ADS BY PULSE 360
Serves: 4 / Preparation time: 15 minutes (plus marinating time)
Total time: 1 hour
MARINADE
3/4 cup orange juice
1/4 cup olive oil
1 tablespoon sesame oil, optional
2 tablespoons reduced sodium soy sauce
1/4 cup favorite sweet-style mustard (I used cherry mustard.)
PORK
1 1/4 pounds pork tenderloin, trimmed of any fat
SAUCE
1 tablespoon olive oil
1 small clove garlic, minced
1 small shallot, minced
1/2 cup orange juice
1/4 cup fat-free half-and-half
1/4 cup sweet-style mustard
Salt and pepper to taste
In a plastic sealable bag, combine all the marinade ingredients. Remove and reserve half of the marinade. Add the pork tenderloin and marinate 3 hours or longer in the refrigerator.
Preheat the grill to medium-high. Remove the pork and discard the marinade in the bag. Place the pork on the grill, and grill about 5 minutes on all sides. Baste with the reserved marinade, and grill until the center of the pork reaches 145 degrees. Remove from the grill, place on a plate, and tent with foil. Allow to rest while making the sauce.
In a small skillet, heat the olive oil. Add the garlic and sauté 1 minute. Add the shallot and sauté until tender. Deglaze the pan with the orange juice and reduce the heat. Stir in the half-and-half and mustard. Continue to cook until heated through. If the sauce is too thick, thin with more orange juice. Season the sauce with salt and pepper.
Slice the pork tenderloin on the diagonal, and arrange on serving plates with Brussels sprouts (see cook's note), drizzling with a little sauce. Serve extra sauce on the side.
Cook's note: For the Brussels sprouts, trim about 1/2 pound Brussels sprouts and remove any leaves that have blemishes; rinse under cool water. Cut the Brussels sprouts in half. In a large skillet, warm about 1 tablespoon of olive oil over medium heat. Add the Brussels sprouts, cut side down and cook about 4 minutes. Add about 1/3 cup of coarsely chopped walnuts and sauté until the nuts become fragrant. Deglaze the pan with 1/3 to 1/2 cup orange juice, and cook until the Brussels sprouts are glazed with the pan juices and tender.
From and tested by Susan M. Selasky for the Free Press Test Kitchen. 364 calories (43% from fat), 18 grams fat (3 gram sat. fat), 20 grams carbohydrates, 30 grams protein, 384 mg sodium, 79 mg cholesterol, 47 mg calcium, 1 gram fiber.
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