"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Honey and Mustard Pork Tenderloin-Heart Smart Recipe

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This recipe for Honey and Mustard Pork Tenderloin-Heart Smart, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, January 10, 2009


1 pound pork tenderloin(2 tenderloins)
1/8 tsp. pepper
Vegetable cooking spray
1 tsp. olive oil
1/4 c. cider vinegar
1 tbsp. honey
1 tsp. Dijon mustard

Preheat oven to 400.

Trim fat from tenderloins; sprinkle with pepper. Coat large nonstick skillet with vegetable cooking spray. Add oil and set on medium-high heat until hot. Add tenderloins and brown for about 8-10 minutes-turning to brown all sides
Place tenderloins on a rack coated with cooking spray; place rack in shallow roasting pan. Mix together vinegar, honey, and mustard in a small bowl and brush over tenderloins.
Bake 20-25 minutes basting often with vinegar mixture. Tenderloins can be slightly pink in the center or cooked to 145-1500. Remove from pan and cover with foil; letting rest about 8 minutes.

Makes 4 servings.

Personal Notes:
Personal Notes:
Diabetic Exchange: 4 lean meat, 1/2 fruit

218 Calories
7g Fat
2g Saturated Fat
105mg Cholesterol
93mg Sodium
5g Carbohydrates
32g Protein




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