Ginger-Dijon Glazed Pork Tenderloin

Hey, everyone! Below is a recipe that I have made several times and it is awesome! Jake is pretty easy to make happy but this pork tenderloin is absolutely delightful. Sorry I don't have a picture but my camera was upstairs and I honestly was being too lazy! I promise if you make this you will not be disappointed.

Serve this white-meat favorite with grilled vegetables such as asparagus, zucchini, and bell peppers for a healthy meal.

Prep time: 10 minutes
Cook time: 35 minutes
Makes 4 servings

1 1/2 tablespoons Dijon mustard
1 tablespoon reduced-fat sour cream
1 teaspoon grated fresh ginger
1/4 teaspoon dried thyme
Salt
1 1/2 pounds pork loin
1 large garlic clove, thinly sliced
1 1/2 teaspoons extra-virgin olive oil
Freshly ground black pepper

Heat the oven to 450 degrees.

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 loin. Slip garlic into slits. Brush loin with olive oil and season with salt and pepper.

Heat a large cast-iron or other ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from heat.

Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork registers 150 degrees, about 30 minutes. Remove the pan from the oven and transfer the pork to a cutting board; loosely cover with foil and let rest for 5 minutes before slicing. Serve warm or at room temperature.

Nutrition at a Glance
Per serving: 267 calories, 11 g fat, 3 g saturated fat, 38 g protein, 2 g carbohydrate, 0 fiber, 327 mg sodium

Cooking Tip: Studding meat with garlic before cooking is any easy flavor technique that can be used for any cut of pork or beef.