Honey-Mustard Pork Tenderloin with Kale

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