Monday, September 21, 2009

Ginger-Dijon Glazed Pork Tenderloin

Another tasty South Beach recipe. Sorry no pics!

You do eat REALLY well on this diet, lol. I don't think I was ever hungry at all during the first 2 weeks (Phase I). We had this with some steamed green beans and whipped cannellini beans.

Ginger-Dijon Glazed Pork Tenderloin

1 1/2 tablespoons Dijon mustard
1 tablespoon reduced-fat sour cream
1 teaspoon grated fresh ginger
1/4 teaspoon dried thyme
1 1/2 pounds pork loin
1 large garlic clove, thinly sliced
1 1/2 teaspoons extra-virgin olive oil
Freshly ground black pepper

Heat the oven to 450 degrees. In a small bowl, stir together mustard, sour cream, ginger, thyme, and a pinch of salt; set aside. Make several 1/4-inch slits in pork loin. Slip garlic into slits. Brush loin with olive oil and season with salt and pepper.

Heat a large cast-iron or other ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from heat.

Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork registers 150 degrees, about 30 minutes. Remove the pan from the oven and transfer the pork to a cutting board; loosely cover with foil and let rest for 5 minutes before slicing. Serve warm or at room temperature. Serves 4.

Nutrition at a Glance Per serving: 267 calories, 11 g fat, 3 g saturated fat, 38 g protein, 2 g carbohydrate, 0 fiber, 327 mg sodium

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