- The Washington Times - Monday, December 8, 2003

Seasonings that give special flavor to the whole complex of a dish are a boon for cooks. In this low-fat dish, mustard, the perfect accompaniment to the pork tenderloin, clings to the vegetables and brings out the best in them, too.

The recipe is from Better Homes & Gardens’ “Simple Everyday Meals,” a publication with answers to “What’s for dinner?”

Honey mustard tenderloin

The preparation time is 10 minutes, and the cooking time is 25 minutes.

Half of a 16-ounce package peeled baby carrots

12 tiny new potatoes, halved

⅓ cup honey mustard

2 tablespoons olive oil or cooking oil

½ teaspoon garlic pepper

¼ teaspoon seasoned salt

12- to 16-ounce pork tenderloin

Preheat oven to 425 degrees. In a covered large saucepan, cook carrots and potatoes in boiling water for 2 minutes; drain. Set aside.

In a small bowl, combine honey mustard, olive oil, garlic pepper and seasoned salt. Spread half the mixture on the tenderloin. Place tenderloin in a shallow roasting pan.

Toss carrots and potatoes with remaining mustard mixture; spoon vegetables around tenderloin.

Roast, uncovered, in the preheated oven for 25 to 35 minutes or until an instant-read thermometer inserted into thickest part of the tenderloin registers 160 degrees, stirring the vegetables once. Makes 4 servings.

Nutrition information per serving: 308 calories, 9 g total fat (2 g saturated), 50 mg cholesterol, 282 mg sodium, 30 g carbohydrate, 2 g fiber, 24 g protein.


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