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Maple-Mustard Pork

Pork tenderloins cooked with Gold Medal® all-purpose flour in zesty maple and mustard flavors - delicious dinner on table in just 20 minutes!

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  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

1
pork tenderloin (about 1 lb)
1/4
cup Gold Medal™ all-purpose flour
1/4
teaspoon salt
1
tablespoon canola or olive oil
1/4
cup plus 2 tablespoons water
2
tablespoons real maple syrup
2
tablespoons Dijon mustard

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LOCATION

Directions

  • 1 Cut pork lengthwise in half, then cut each half crosswise in half. Between pieces of plastic wrap or waxed paper, place each pork piece with cut side up; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • 2 In shallow dish, mix flour and salt. Coat pork with flour mixture.
  • 3 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil 4 to 5 minutes on each side or until golden brown on outside and no longer pink in center. Remove from skillet; cover to keep warm.
  • 4 In small bowl, beat water, maple syrup and mustard with wire whisk. Add to skillet; cook and stir about 1 minute or until slightly thickened. Serve sauce over pork.

EXPERT TIPS

Expert Tips

Try other varieties of mustard, too, such as spicy brown mustard or yellow mustard.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
390mg
390%;
Total Carbohydrate
13g
13%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
10%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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