posted by Jennifer P 05-18-103 2:50 PM
Mustard-Orange Pork Tenderloin
12 ounces pork tenderloin
1/2 cup apricot preserves or orange marmalade
3 tablespoons Dijon-style mustard
Nonstick spray coating
2 cups sliced fresh mushrooms
1/2 cup sliced green onions
2 tablespoons orange juice
Trim any fat from meat. Place in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, in 425F oven for 10 minutes.
Meanwhile, in small mixing bowl stir together preserves and mustard. Spoon half the mustard mixture over the tenderloin; set remaining mixture aside. Roast for 15 to 25 minutes more or until thermometer registers 160F. Cover meat with foil and let stand for 5 minutes before carving.
Spray a medium saucepan with nonstick coating. Add mushrooms and onions. Cook and stir for 2 to 3 minutes or until mushrooms are tender. Stir in remaining mustard mixture and orange juice. Cook and stir until heated through. To serve, thinly slice roast. Spoon mushroom mixture over roast. Makes 4 servings.
Nutrition Facts per serving: 240 cal., 4 g fat (1 g sat. fat), 60 mg chol., 334 mg sodium, 32 g carbo., 3 g fiber, 21 g pro.