Honey-Mustard Pork Tenderloin with Kale

Photo: Howard L. Puckett; Styling: Fonda Shaia
Matching the robust nature of stone-ground mustard with the sweetness of honey gives this sweet-hot marinade a unique character. To save time, start the sauce and cook the kale while the pork tenderloin is baking.
Yield: 4 servings (serving size: 3 ounces meat, 3 tablespoons sauce, and 1/2 cup kale)
Ingredients
- Pork:
- 1 (1-pound) pork tenderloin
- 1/4 cup stone-ground mustard (such as Willamette Valley Stone Ground Mustard)
- 2 tablespoons honey
- 1 tablespoon sherry vinegar or white wine vinegar
- Cooking spray
-
Sauce: - 2 tablespoons honey
- 1 tablespoon sherry vinegar or white wine vinegar
- 3/4 cup fat-free, less-sodium chicken broth
- 1/4 cup sherry
- 2 tablespoons minced shallot
- 1 tablespoon stone-ground mustard
-
Kale: - 6 cups torn kale
- 1/4 cup fat-free, less-sodium chicken broth
- 1 tablespoon stone-ground mustard
- 1 tablespoon minced shallot
Preparation
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 with cooking spray. 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, 2 tablespoons honey, and next 5 ingredients (honey through 1 tablespoon mustard) in a small saucepan; bring to a boil. Reduce heat to medium; cook 15 minutes. Set aside.
To prepare kale, combine kale, 1/4 cup chicken broth, 1 tablespoon mustard, and 1 tablespoon shallot in a large skillet over medium heat. Cover and cook 8 minutes or until tender.
Nutritional Information
- Calories:
- 287 (16% from fat)
- Fat:
- 5.2g (sat 1.1g,mono 2.1g,poly 0.8g)
- Protein:
- 28.6g
- Carbohydrate:
- 31.5g
- Fiber:
- 1.8g
- Cholesterol:
- 74mg
- Iron:
- 3.8mg
- Sodium:
- 634mg
- Calcium:
- 175mg




