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Pork Tenderloin, Potatoes
and Horseradish-Mustard Seed Sauce

Pork Tenderloin, Potatoes and Horseradish-Mustard Seed SauceAn impressive dish that is easy to prepare. New potatoes roast in the same pan with the pork tenderloin. AND, the sauce needs no cooking, just stir togehter and it's ready to serve.

Recipe Ingredients:

1 tablespoon light olive oil
1 pound pork tenderloin
1 teaspoon salt-free seasoning, such as steak seasoning blend
1/4 teaspoon salt
5 new potatoes (about 1 pound total), quartered
Paprika, to taste
1/3 cup fat-free sour cream
2 tablespoons mayonnaise
1 tablespoon water
2 teaspoons prepared horseradish
2 teaspoons coarse-grain Dijon mustard
1/4 teaspoon salt

Cooking Directions:

  1. Preheat oven to 425°F (220°C) (220C). Cover baking sheet with foil.
  2. Heat light olive oil in a large nonstick skillet over medium high heat. Sprinkle pork tenderloin with seasoning blend and 1/4 teaspoon salt. Cook 3 minutes, turn, and cook 2 more minutes. Place pork on the prepared baking sheet.
  3. Add potatoes to skillet, and sprinkle with paprika. Toss to coat, preferably with a heat resistant rubber spatula, and cook for 1 minute. Place potatoes around pork, and roast for 18 to 20 minutes or until a meat thermometer inserted into thickest part of meat registers 160°F (71.1°C).
  4. Meanwhile, combine sour cream, mayonnaise, water, horseradish, and Dijon mustard in a small bowl.
  5. Place pork on the cutting board and let stand 5 minutes before slicing.
  6. Pull sides of foil up around potatoes, seal foil, and let stand. Slice pork and place on a serving platter. Sprinkle remaining 1/4 teaspoon salt over potatoes, and place potatoes around pork with any accumulated juices. Serve with sour cream mixture.
  7. Flavorful Tip: Tossing the cut potatoes in paprika and the pan residue adds a rich brown, glistening color to the potatoes.

Makes 4 servings.

Flavorful Tip: Tossing the cut potatoes in paprika and the pan residue adds a rich brown, glistening color to the potatoes.

Nutritional Information Per Serving (1/4 of recipe; about 5 slices pork, 5 potato wedges, and 2 tablespoon sauce): Calories: 265; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 65mg; Total Carbs: 19g; Fiber: 2g; Protein: 25g; Sodium: 465mg.

Recipe and photograph courtesy of "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes" from the American Diabetes Association.