Light Pork Tenderloins with Mustard Sauce

Name: Light Pork Tenderloins with Mustard Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps brandy, divided; 1 Tbsp brown sugar; 1 teaspoon cornstarch; 237 milliliters canned no-salt-added chicken broth, undiluted; 2 Tbsps coarse-grained mustard; 2 teaspoons olive oil, divided; 118 milliliters sliced onion; 0 teaspoons pepper; 680 grams pork tenderloins; 237 milliliters halved seedless red grapes; 0 teaspoons salt; 12 sprigs 12 (2-inch) fresh thyme; 1 Tbsp water

Light Pork Tenderloins with Mustard Sauce is a gluten free and dairy free recipe with 6 servings. One portion of this dish contains roughly 25g of protein, 6g of fat, and a total of 202 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a main course. Head to the store and pick up no-salt-added chicken broth, brown sugar, olive oil, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Trim fat from tenderloins. Fold a piece of aluminum foil in half, crosswise; place tenderloins on aluminum foil lengthwise.

Equipment you will use

Aluminum Foil

Place thyme sprigs evenly on tenderloins.

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Fresh Thyme

Combine 1 tablespoon brandy, 1 teaspoon olive oil, salt, and pepper in a small bowl; stir well.

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Olive Oil

Brandy

Pepper

Salt

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Bowl

Pour over tenderloins, and wrap securely.

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Wrap

Place on an ungreased baking sheet. Insert meat thermometer into thickest part of tenderloin, if desired.

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Meat

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Kitchen Thermometer

Baking Sheet

Bake at 400 for 30 to 35 minutes or until meat thermometer registers 16

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Meat

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Kitchen Thermometer

Oven

Remove tenderloins from foil; remove and discard thyme sprigs.

Ingredients you will need

Fresh Thyme

Equipment you will use

Aluminum Foil

Transfer tenderloins to a serving platter, and keep warm.

Heat remaining 1 teaspoon olive oil in a skillet over medium-high heat until hot; add onion.

Ingredients you will need

Olive Oil

Onion

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Frying Pan

Saute until tender.

Add remaining 1 tablespoon brandy, brown sugar, and next 3 ingredients; stir well.

Ingredients you will need

Brown Sugar

Brandy

Combine cornstarch and water; add to onion mixture, and stir. Bring to a boil; cook over medium-high heat until thickened, stirring occasionally.

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Corn Starch

Onion

Water

To serve, slice tenderloins diagonally across grain into thin slices, and serve with mustard sauce.

Ingredients you will need

Mustard

Sauce

Equipment

Ingredients

Servings:

2Tbsps

brandy, divided 1Tbsp

brown sugar 1teaspoon

cornstarch 237milliliters

canned no-salt-added chicken broth, undiluted 2Tbsps

coarse-grained mustard 2teaspoons

olive oil, divided 118milliliters

sliced onion 0teaspoons

pepper 680grams

pork tenderloins 237milliliters

halved seedless red grapes 0teaspoons

salt 12sprigs

12 (2-inch) fresh thyme 1Tbsp

water

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Alma de Los Andes Reserva Malbec. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.