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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mustard-Orange Pork Tenderloin

Source: dLife

Juicy pork tenderloin brushed with an orange marmalade and mustard mixture

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	237.7

Total Carbs	30.9 g

Dietary Fiber	0.6 g

Sugars	25.4 g

Total Fat	3.5 g

Saturated Fat	1.2 g

Unsaturated Fat	0.6 g

Potassium	487.9 mg

Protein	21.2 g

Sodium	344.1 mg

Dietary Exchanges 3.5 Fat, 0.3 Vegetables, 0.1 Fruits, 2.1 Meat, 1.4 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Take meat and trim away the fat, then place the meat on a rack in a shallow roasting pan. Take a meat thermometer and place it in the center of the meat. Roast the meat uncovered for 10 minutes in a 425 degree F oven.
While the meat is cooking, mix together preserves or marmalade and mustard in a small bowl. Take half of the mustard mixture and spoon it over the meat and set the remaining mustard mixture to the side.
Roast the meat for an additional 15 to 25 minutes or until the meat thermometer reads 155 degrees F. Take the meat and transfer it from rack to a warm platter and cover with foil. Let the meat stand for 10 minutes before you begin slicing. (While the meat is standing the meat temperature will rise 5 degrees )
While the meat is standing take nonstick coating and spray a medium saucepan. Take mushrooms and green onions and add them to the saucepan. Cook and stir the mushrooms and green onions for about 2 to 3 minutes or until the mushrooms are tender. Take the remaining mustard mixture and orange juice and stir it into the vegetables. Cook and stir the vegetables until they are heated through.
When ready to serve cut the meat into thin slices and spoon the mushroom mixture over the meat.