ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Honey-Mustard Pork Tenderloin with Kale

Photo: Howard L. Puckett; Styling: Fonda Shaia
Yield 4 servings (serving size: 3 ounces meat, 3 tablespoons sauce, and 1/2 cup kale)
Matching the robust nature of stone-ground mustard with the sweetness of honey gives this sweet-hot marinade a unique character. To save time, start the sauce and cook the kale while the pork tenderloin is baking.

Ingredients

  • Pork:
  • 1 (1-pound) pork tenderloin
  • 1/4 cup stone-ground mustard (such as Willamette Valley Stone Ground Mustard)
  • 2 tablespoons honey
  • 1 tablespoon sherry vinegar or white wine vinegar
  • Cooking spray
  • Sauce:
  • 2 tablespoons honey
  • 1 tablespoon sherry vinegar or white wine vinegar
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup sherry
  • 2 tablespoons minced shallot
  • 1 tablespoon stone-ground mustard
  • Kale:
  • 6 cups torn kale
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1 tablespoon stone-ground mustard
  • 1 tablespoon minced shallot

Nutrition Information

  • calories 287
  • caloriesfromfat 16 %
  • fat 5.2 g
  • satfat 1.1 g
  • monofat 2.1 g
  • polyfat 0.8 g
  • protein 28.6 g
  • carbohydrate 31.5 g
  • fiber 1.8 g
  • cholesterol 74 mg
  • iron 3.8 mg
  • sodium 634 mg
  • calcium 175 mg

How to Make It

  1. To prepare pork, trim fat from pork. Combine pork and next 3 ingredients (pork through vinegar) in a large zip-top plastic bag. Seal and marinate in refrigerator for 2 hours, turning occasionally. Remove pork from bag, reserving marinade.

  2. Preheat oven to 375°.

  3. Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 375° for 40 minutes or until thermometer registers 160° (slightly pink). Let stand 10 minutes before slicing.

  4. To prepare sauce, combine reserved marinade, 2 tablespoons honey, and next 5 ingredients (honey through 1 tablespoon mustard) in a small saucepan; bring to a boil. Reduce heat to medium; cook 15 minutes. Set aside.

  5. To prepare kale, combine kale, 1/4 cup chicken broth, 1 tablespoon mustard, and 1 tablespoon shallot in a large skillet over medium heat. Cover and cook 8 minutes or until tender.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.