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Honey-Glazed Pork Tenderloin and Carrots


Prep Time: 8 mins.
Cook Time: 16 mins.
(Total time will vary with appliance and setting.)
Level of Difficulty: Medium

Ingredients

Carrots:
3/4 pound baby carrots
1/4 cup water

Glaze:
1/4 cup honey
3 Tbsp apple juice or apple cider
2 tsp Dijon mustard
1 tsp soy sauce

Pork:
1 (1 1/4- pound) pork tenderloin, trimmed
1/4 tsp kosher or regular salt
1/4 tsp pepper
1 Tbsp butter
2 Tbsp minced fresh chives (optional)

Directions

Place the carrots and 1/4 cup water in a medium saucepan and bring them to a boil over high heat; reduce heat to simmer.

Stir, cover, and let carrots simmer another 10-20 mins. or until they are tender.

Meanwhile, prepare glaze by mixing all glaze ingredients together in a small bowl; set aside.

When carrots are done, remove from heat, drain, and set aside.

Cut tenderloin crosswise into 12 equal slices, and season with salt and pepper.

Melt butter in an extra-large nonstick skillet over medium-high heat.

Add the pork and cook 2-3 mins. or until nicely browned ont he bottom side.

Using tongs, flip the pork and cook another 3-4 mins. or until almost cooked through.

Add carrots to pan with pork.

Stir glaze again, and add it to the pan.

Bring mixture to a simmer, and cook until pork is done, about 1-2 mins.

Stir to coat pork and carrots with glaze.

Divide pork and carrots among 4 plates.

Pour any remaining glaze over pork, and garnish with chives, if desired.



Yield:  4 servings

Serving size:  3 slices pork, and 1/4 of carrots

Calories 293 (25% from fat); fat 8g (sat 3g, mono 3g, poly 1g); cholesterol 86mg; protein 29g; carbohydrate 26g; sugars 23g; fiber 2g; iron 2mg; sodium 367mg; calcium 40mg.

(This recipe was contributed by an Edward registered dietitian.)




 

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Edward Hospital & Health Services
801 S. Washington, Naperville, IL 60540 • (630) 527-3000

Naperville • Plainfield • Bolingbrook • Oswego • Woodridge
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