Light Pork Tenderloins With Mustard Sauce Recipe


Difficulty LevelEasyHealth IndexAverage
Main Ingredient


 Pork tenderloins1 Pound
 Thyme sprigs12
 Brandy2 Tablespoon, divided
 Olive oil2 Teaspoon, divided
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Onion1⁄2 Cup (8 tbs), sliced
 Brown sugar1 Tablespoon
 Halved seedless red grapes1 Cup (16 tbs)
 Canned no salt added chicken broth1 Cup (16 tbs), undiluted
 Coarse grained mustard1 1⁄2 Tablespoon
 Cornstarch1 Teaspoon
 Water1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1087 Calories from Fat 294

% Daily Value*

Total Fat 35 g53.5%

Saturated Fat 7.8 g39%

Trans Fat 0.2 g

Cholesterol 294.9 mg

Sodium 871.6 mg36.3%

Total Carbohydrates 70 g23.3%

Dietary Fiber 9.6 g38.2%

Sugars 44.8 g

Protein 108 g215.4%

Vitamin A 25.5% Vitamin C 103.8%

Calcium 29.1% Iron 64.8%

*Based on a 2000 Calorie diet


Trim fat from tenderloins.
Fold a piece of aluminum foil in half, crosswise; place tenderloins on aluminum foil lengthwise.
Place thyme sprigs evenly on tenderloins.
Combine 1 tablespoon brandy 1 teaspoon olive oil, salt, and pepper in a small bowl; stir well.
Pour over tenderloins, and wrap securely.
Place on an un-greased baking sheet.
Insert meat thermometer into thickest part of tenderloin, if desired.
Bake at 400° for 30 to 35 minutes or until meat thermometer registers 160°.
Remove tenderloins from foil; remove and discard thyme sprigs.
Transfer tenderloins to a serving platter, and keep warm.
Heat remaining 1 teaspoon olive oil in a skillet over medium-high heat until hot; add onion.
Saute until tender.
Add remaining 1 tablespoon brandy, brown sugar, and next 3 ingredients; stir well.
Combine cornstarch and water; add to onion mixture, and stir.
Bring to a boil; cook over medium-high heat until thickened, stirring occasionally.