Maple-Dijon Pork Tenderloin

Health, Recipes, Recipes - Gluten-Free, Recipes - Main Dishes March 10, 2011
Since our move, I have been trying to get back into the groove of planning and cooking healthy dinners for the family.  Thankfully, we have had beautiful weather and have been able to eat most meals outside.  It seems to put the kids in a better mood during meals which means they have a better attitude towards trying new things and end up eating more!  Score!
One of the meals I made last week was a maple-dijon pork tenderloin.  Nothing fancy, just some mustard and maple syrup, but boy was it good.
Maple-Dijon Pork Tenderloin
Ingredients:
-1lb. pork tenderloin
-1/4 cup dijon mustard
-1/4 cup maple syrup
Directions:
Rub the mustard and syrup onto the pork tenderloin and leave it to marinate…
Have some fun at the park…
Play in the sand…
Now the pork tenderloin is ready to bake.  Preheat the oven to 350 and place the tenderloin on a baking sheet lined with foil.  Bake for 30 minutes or until the center has reached 160 degrees.
I served ours with a side of roasted asparagus.  After washing and trimming the asparagus, I tossed it with 1 Tbsp. of olive oil and roasted it on a baking sheet.  It roasted for the same amount of time as the pork and turned out perfect!
We also had quinoa cooked with chicken stock (quick and easy).  Joe asked for seconds.
Leila and Joe both loved this meal…and eating outside.
What has your family been eating lately?
 
 
 

You Might Also Like

  • harold March 10, 2011 at 2:42 pm

    This sounds beyond easy, and yummy! Love your recipes!!! Where did you get cute divided pates the kids use?

  • Alysa March 10, 2011 at 2:59 pm

    Thanks Harold! I was kind of laughing thinking this is too easy to post, but I think that's what some families need to be inspired to cook at home. It doesn't have to be difficult!

    The plates were gifts but I think you can find similar ones at toy stores or department stores.

  • thehealthyapron March 10, 2011 at 3:16 pm

    aww the kiddos are so cute!

  • Kate March 10, 2011 at 3:56 pm

    @ Harold i found some divided plates at target in the dollar section if your target has that section its when you walk in the door usually and our 99 cent store has them as well. i also saw some in target in the aisles where you buy plates and bowels they sell a kids set in a box for like 9 bucks or so

  • Alysa March 10, 2011 at 4:01 pm

    Erin, thank you!

  • harold March 10, 2011 at 4:01 pm

    @Kate – Thanks for the heads up. We'll check it out on our next trip to Target!

  • Alysa March 10, 2011 at 4:01 pm

    Kate, thanks for the info on the plates!

  • Megtff March 10, 2011 at 6:33 pm

    I make a similar pork tenderloin… though I hate having the oven on so long, esp in the summer months.
    Alysa…you need to look into Pampered Chef's "Deep Covered Baker" it is made in the USA and is stone. Can be used in the oven or microwave. I make a pork tenderloin in a similar marinade in the microwave in about 6-8 minutes. And NO, it is not gross or slimey etc (like people would think cooking meat in the microwave would be). The design of the stone and micro-waves cooks the meat through and leaves it super juicy! First time I made a tenderloin in the DCB in the microwave my husband thought it was duck meat (so tender and flavorful)!
    Tough…I have given up on Quinoa in our house! Only the 1 year old will eat it. (I have done it with water, with chicken broth, with herbs…) Everyone thinks it tastes like dirt and they dont like the weird little crunch…It ends up getting thrown away and I decided I was sick of wasting food. Instead I am putting chia in almost everything (smoothies, muffins, oatmeal, stirfrys, salad dressing)…I have been making a "faux poppy seed dressing" with chia- that looks just like poppy seed…so good!
    BTW- found a recipe in the Jan 11 Sunset mag (issue with article about the "zero waste lady" and the "thousand seed banana date muffins" recipe and info about meatless mondays…a great issue!)…anyway…it is a soup with chicken sausage, artichoke hearts and chard (I used mustard greens)….I used frozen organic artichoke hearts and frozen organic mustard greens, basil chicken sausage from Sunflower, 1 box chicken stock…then I added some TJ pasta seasoning, and some of those teeny tiny pasta balls that are in italian wedding soup….then topped with grated parm and served with a crusty onion loaf bread…It took literally 15 minutes to prep and cook and was really good! Everyone in the family wolfed it down! Great fast, healthy, light meal!

  • Heather @ Get Healthy with Heather March 10, 2011 at 7:56 pm

    Mmmm mustard and maple syrup sound delicious! I wish it was nice enough to eat outside here. It makes the evening so much more relaxed.

  • Alysa March 10, 2011 at 9:10 pm

    Megan, that Sunset recipe sounds delicious! I will have to try it, thanks!

  • Alysa March 10, 2011 at 9:11 pm

    Heather, I agree. Everything seems more relaxed and the kids eat so much better when we are able to be outside.

  • Andrewgede March 28, 2011 at 11:04 am

    Nice post! This is very informative! Great job! Kip on posting!
    Kids cooking tools

  • 2012: Week 2 « bekahcubed January 15, 2012 at 8:50 pm

    […] Make Maple-Dijon Pork Tenderloin […]

  • Be Free For Me Blog » Blog Archive » Coming Clean: A Simple Guide to Get You on the Road to Gluten-Free Clean-Eating March 3, 2013 at 5:15 pm

    […] Colorful Stir Fry (my all-time favorite! ), Meyer Lemon Slow-Cooker Chicken with Sweet Potatoes, Maple Dijon Pork Tenderloin, and making up Breakfast Parfaits layered with Yogurt, Erewhon Buckwheat & Hemp cereal and […]