Ginger Dijon Glazed Pork Tenderloin Sbd |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Phase 1 Recipe for The South Beach Diet. I'm always looking for more variety in cooking Pork Tenderloin. This one is a flavorful treat from the South Beach SuperCharged Book. Ingredients:
1 1/2 tablespoons dijon mustard |
1 tablespoon reduced-fat sour cream |
1 teaspoon grated fresh ginger |
1/4 teaspoon dried thyme |
salt |
1 1/2 lbs pork loin |
1 large garlic clove, thinly sliced |
1 1/2 teaspoons extra virgin olive oil |
fresh ground black pepper |
Directions:
1. Heat the oven to 450.
2. In a small bowl, stir together mustard, sour cream, ginger, thyme, and a pinch of salt; set aside.
3. Make several 1/4 slits in pork loin. Slip garlic into slits. Brush loin with oil and season with salt and pepper.
4. Heat a large cast iron or ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from the heat.
5. 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, about 30 minutes. Remove the pan from the oven and transfer pork to a cutting board; loosely cover with foil and let rest for 5 minutes before slicing. Serve warm or at room temperature.
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