Honey-Mustard Pork Tenderloin with Kale

Photo: Howard L. Puckett; Styling: Fonda Shaia

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.

Yield: 4 servings (serving size: 3 ounces meat, 3 tablespoons sauce, and 1/2 cup kale)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 16%
  • Fat: 5.2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 28.6g
  • Carbohydrate: 31.5g
  • Fiber: 1.8g
  • Cholesterol: 74mg
  • Iron: 3.8mg
  • Sodium: 634mg
  • Calcium: 175mg

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

Preparation

  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.
Note:

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.

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