Honey-Mustard Pork Tenderloin with Kale

Honey-Mustard Pork Tenderloin with Kale
Photo by Howard L. Puckett

Ingredients

  • Pork:
  • 2 tablespoons honey
  • Sauce:
  • 1 tablespoon sherry vinegar or white wine vinegar
  • Cooking spray
  • ¼ cup fat-free, less-sodium chicken broth
  • ¼ cup stone-ground mustard (such as Willamette Valley Stone Ground Mustard)
  • + 29 more ingredients
    • 2 tablespoons honey
    • 1 tablespoon sherry vinegar or white wine vinegar
    • ¾ cup fat-free, less-sodium chicken broth
    • ¼ cup sherry
    • 2 tablespoons minced shallot
    • 1 tablespoon stone-ground mustard
    • Kale:
    • 6 cups torn kale
    • 1 tablespoon stone-ground mustard
    • 1 tablespoon minced shallot
    • 1 (1-pound) pork tenderloin
    • Pork:
    • 2 tablespoons honey
    • Sauce:
    • 1 tablespoon sherry vinegar or white wine vinegar
    • Cooking spray
    • ¼ cup fat-free, less-sodium chicken broth
    • ¼ cup stone-ground mustard (such as Willamette Valley Stone Ground Mustard)
    • 2 tablespoons honey
    • 1 tablespoon sherry vinegar or white wine vinegar
    • ¾ cup fat-free, less-sodium chicken broth
    • ¼ cup sherry
    • 2 tablespoons minced shallot
    • 1 tablespoon stone-ground mustard
    • Kale:
    • 6 cups torn kale
    • 1 tablespoon stone-ground mustard
    • 1 tablespoon minced shallot
    • 1 (1-pound) pork tenderloin

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. Preheat oven to 375°. Place pork on a broiler pan coated w...

View full recipe at My Recipes

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