•  
  • Cherry Honey Mustard Pork Tenderloin
  •  



Delicious, and fairly healthy too.

Ingredients:

Pork:

1  (1-pound) Creswick Farms pork tenderloin

1/3  cup  Brownwood Farms Cherry Honey Mustard

1  tablespoon  sherry vinegar or white wine vinegar

Butter (for greasing pan)

Sauce:

3 tablespoons Brownwood Farms Cherry Honey Mustard

1  tablespoon  sherry vinegar or white wine vinegar

3/4  cup  Pacific Naturals Organic low-sodium chicken broth

1/4  cup  sherry

2  tablespoons  minced shallot

 


Directions:

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 greased broiler pan. Insert meat thermometer into thickest portion of pork. Bake at 375° for 40 minutes or until thermometer registers 160° (slightly pink). Let stand 10 minutes before slicing.

To prepare sauce, combine reserved marinade and sauce ingredients in a small saucepan; bring to a boil. Reduce heat to medium; cook 15 minutes. Set aside.

Serve with hearty greens like kale or swiss chard, sautéed with minced shallot, bacon and dried cherries.