- half of a 12oz pork tenderloin
- 1 Tbsp apricot preserves (or orange marmalade)
- 2 tsp Dijon mustard
- nonstick cooking spray
- 1 C sliced fresh mushrooms
- 1/4 C sliced green onions
- 1 Tbsp orange juice
2. In a small bowl, stir together apricot preserves and mustard. Spoon 2 teaspoons of the mustard mixture over the meat; set remaining mustard mixture aside. Roast for 15 to 20 minutes more, or until the thermometer registers 160°F.
3. Meanwhile, lightly coat a medium saucepan with cooking spray. Heat over medium heat. Add mushrooms and green onions to saucepan. Cook and stir for 2 to 3 minutes or until mushrooms are tender. Stir in the orange juice and remaining mustard mixture. Cook and stir until heated through.
4. To serve, thinly slice meat. Spoon the mustard mixture over meat.
Robyn's notes: this was quite easy, and actually tastier than I expected. The sauce mixture smelled so strongly of mustard that I expected that flavour to be overwhelming, but it turned out to have a nice balance. That said, the meat was way too dry. My thermometer is accurate, so I think if making this again I would pull it a couple degrees early and let carry-over get it the rest of the way.
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often