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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
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Mustard-Crusted Pork Tenderloin and Vegetables

Source: dLife

A low fat pork dish served with tasty vegetables.

Rating:
Prep Time:	15 minutes
Cook Time:	45 minutes
Difficulty:	Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	172.0

Total Carbs	4.5 g

Dietary Fiber	1.2 g

Sugars	1.3 g

Total Fat	3.4 g

Saturated Fat	1.0 g

Unsaturated Fat	0.5 g

Potassium	0.0 mg

Protein	28.1 g

Sodium	366.7 mg

Dietary Exchanges 3.4 Fat, 0.5 Vegetables, 2.5 Meat,

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

3.0
3 tbsp dijon mustard 4.0
4 tsp minced garlic 2.0
2 lb Pork, tenderloin, lean, raw 2.0
2 tbsp ground thyme 1.0
1 tsp black pepper 0.5
0 1/2 tsp salt 1.0
1 lb asparagus spears, fresh, small 2.0
2 each medium red bell peppers 1.0
1 cup low fat unsalted chicken broth

Directions

Preheat the oven to 375 degrees F, then take a small bowl and combine mustard with 3 teaspoons garlic and spread the mixture over both tenderloins covering the tops and sides evenly.
In a small bowl combine the thyme with black pepper and salt, reserving 1 teaspoon of the mixture, and sprinkle the remaining mixture over the tenderloins evenly, patting the tenderloins so that the seasoning adheres to the mustard.
Place the tenderloins in a shallow roasting pan and put on oven rack, roasting for 25 minutes.
Take a shallow casserole or 13X9-inch baking pan and arrange the asparagus and bell peppers in a single layer, then add 1/4 cup broth, reserved thyme mixture and remaining 1 teaspoon of garlic, tossing to coat.
Place the vegetables alongside the pork tenderloins and roast for 15 to 20 minutes or until the vegetables have become tender and the thermometer inserted into the center of the pork reads 160 degrees F. Take tenderloins from dish and transfer to a carving board, tent the tenderloins with foil and let it stand for 5 minutes. Take a serving platter and arrange vegetables, saving their juices in the dish, then cover and keep warm. Take the remaining 3/4 cup of chicken broth and saved vegetable juices and add to roasting pan, then place the pan over range-top burners and allow to simmer over medium-high heat for 3 to 4 minutes or until the juices have been reduced to 3/4 cup, stirring mixture frequently.
Take the tenderloin and carve into 1/4-inch-thick slices crosswise and arrange on a serving platter, then spoon juices over tenderloin and vegetables.