Light Pork Tenderloins with Mustard Sauce

Oxmoor House
6 servings.


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2 (3/4-pound) pork tenderloins
12 (2-inch) fresh thyme sprigs
2 tablespoons brandy, divided
2 teaspoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced onion
1 tablespoon brown sugar
1 cup halved seedless red grapes
1 cup canned no-salt-added chicken broth, undiluted
1 1/2 tablespoons coarse-grained mustard
1 teaspoon cornstarch
1 tablespoon water


Trim fat from tenderloins. Fold a piece of aluminum foil in half, crosswise; place tenderloins on aluminum foil lengthwise. Place thyme sprigs evenly on tenderloins.

Combine 1 tablespoon brandy, 1 teaspoon olive oil, salt, and pepper in a small bowl; stir well. Pour over tenderloins, and wrap securely. Place on an ungreased baking sheet. Insert meat thermometer into thickest part of tenderloin, if desired. Bake at 400° for 30 to 35 minutes or until meat thermometer registers 160°. Remove tenderloins from foil; remove and discard thyme sprigs. Transfer tenderloins to a serving platter, and keep warm.

Heat remaining 1 teaspoon olive oil in a skillet over medium-high heat until hot; add onion. Saute until tender. Add remaining 1 tablespoon brandy, brown sugar, and next 3 ingredients; stir well. Combine cornstarch and water; add to onion mixture, and stir. Bring to a boil; cook over medium-high heat until thickened, stirring occasionally.

To serve, slice tenderloins diagonally across grain into thin slices, and serve with mustard sauce.

Created date

August 2009

Nutritional Information

Calories 202
Caloriesfromfat 28 %
Fat 6.2 g
Satfat 1.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.5 g
Carbohydrate 8.7 g
Fiber 0.0 g
Cholesterol 83 mg
Iron 0.0 mg
Sodium 212 mg
Calcium 0.0 mg