Honey Mustard Pork Tenderloin
Serve with a green salad and mashed potatoes

Serves 4

1 - 1 pound pork tenderloin
1/4 cup stoneground mustard
2 tablespoons honey
1 tablespoon white wine vinegar
Cooking spray

2 tablespoons honey
1 tablespoon sherry vinegar or white wine vinegar
3/4 cup low-sodium chicken broth
1/4 cup sherry
2 tablespoons minced shallot
1 tablespoon stoneground mustard

To prepare pork, trim fat from pork. Combine pork and next 3 ingredients (pork through vinegar) in a large zip-top plastic bag. Seal and marinate in refrigerator for 2 hours, turning occasionally. Remove pork from bag, reserving marinade.

Preheat oven to 375°.

Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 375° for 40 minutes or until thermometer registers 160° (slightly pink). Let stand 10 minutes before slicing.

To prepare sauce, combine reserved marinade, 2 tablespoons honey, and next 5 ingredients (honey through 1 tablespoon mustard) in a small saucepan; bring to a boil. Reduce heat to medium; cook 15 minutes. Set aside.

Per Serving: 262 Calories; 4g Fat (15.8% calories from fat); 1g Saturated Fat; 26g Protein; 20g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 419mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Other Carbohydrates.

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