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pork tenderloin (about 1 lb)
cup Gold Medal™ all-purpose flour
tablespoon canola or olive oil
cup plus 2 tablespoons water
tablespoons real maple syrup
tablespoons Dijon mustard
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.
In shallow dish, mix flour and salt. Coat pork with flour mixture.
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.
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.
Try other varieties of mustard, too, such as spicy brown mustard or yellow mustard.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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