Ginger Dijon Glazed Pork Tenderloin (SBD)

Miss Piggy and Ginger


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.


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.



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