A sweet glaze with a hint of mustard makes this tenderloin a winner.

Ingredients:

2 tbsp 30 mL) minced shallot
3 tbsp (45 mL) pure maple syrup
4 tsp (20 mL) Dijon mustard
2 tsp (10 mL) cider vinegar
2 tsp (10 mL) reduced-sodium soy sauce
2 pork tenderloins (each about 12 oz/375 g), fat trimmed
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1/4 cup (60 mL) reduced-sodium chicken broth

Directions:

Preheat oven to 375°F (190°C)

1. In a small bowl, whisk together shallot, maple syrup, mustard, vinegar and soy sauce; set aside.

2. Sprinkle pork with salt and pepper. In ovenproof skillet, heat oil over medium-high heat. Add pork and cook for about 1 minute per side or until browned on all sides. Generously brush top and sides with some of the maple syrup mixture. Pour in broth, increase heat and bring to a boil.

3. Transfer skillet to preheated oven and roast for 20 to 25 minutes, brushing generously with maple syrup mixture three times, until a meat thermometer inserted in the thickest part of the tenderloin registers 155°F (68°C). Transfer pork to a cutting board, tent with foil and let rest for 5 to 10 minutes to allow juices to redistribute and pork to reach an internal temperature of 160°F (71°C).

4. Meanwhile, bring pan juices to a boil over high heat. Add the remaining maple syrup mixture. Boil, stirring occasionally, for 3 minutes or until slightly thickened.

5. Cut pork crosswise into thin slices and serve drizzled with sauce.

Yields: 4 – 6 servings

*Recipe Tip:

-Silverskin is the tough, shiny connective tissue sheath found on pork tenderloin and other meats and it must be trimmed off before cooking. To remove it, slip the tip of a knife under one end of the silverskin, then run the knife between the meat and the skin.

Nutrients per serving:

Calories: 175
Fat: 4.0g
Saturated fat: .9 g
Sodium: 285 mg (12% DV)
Carbohydrate: 8 g
Fiber: 0 g (0% DV)
Protein: 26 g
Calcium: 20 mg (2% DV)
Iron: 1.5mg (11% DV)
Very high in: Zinc, vitamin B12, thiamine, riboflavin and niacin
High in: Vitamin B6

Excerpted from Dietitians of Canada, COOK! by Mary Sue Waisman © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.