Miss Piggy and Ginger
GINGER DIJON GLAZED PORK TENDERLOIN
Good day dear reader!
After eating all those muffins yesterday, the least I could do was have a decent dinner!
This is a recipe direct from The South Beach Diet, Super Charged and is suitable for all phases.
~~GINGER DIJON GLAZED PORK TENDERLOIN~~
2 tbsp Dijon mustard
1 tbsp low-fat sour cream
1 tsp grated fresh ginger
1/4 tsp dried thyme (I used fresh)
1 pork tenderloin
1 large garlic clove, thinly sliced
2 tsp olive oil
freshly ground black pepper
Preheat oven to 200c/400f.
In a small bowl, stir together mustard, sour cream, ginger, thyme and a pinch of salt; set aside.
Make several 1/4 inch slits in pork tenderloin. Slip garlic slices into slits. Brush pork with oil and season with salt and pepper.
Heat a large cast-iron or other ovenproof frying pan over a high heat. Add tenderloin and brown on all sides, about 5-6 minutes. Remove pan from heat.
Spread mustard mixture over pork, then transfer the frying pan to the oven and cook until a meat thermometer inserted into center of pork registers 65c/150f, about 25 minutes.
Remove the pan from the oven and transfer pork to a cutting board, loosely cover with foil and let rest for 5 minutes before slicing. Serve.