Whip up a delicious, elegant and fresh main course that tastes as good as it is for you.
Makes 4 servings
1¼-1½ lbs pork tenderloin
1 Tbsp olive oil
1 tsp kosher salt, divided
½ tsp pepper, divided
½ cup dry white wine
¾ cup chicken broth
1 Tbsp Dijon mustard
1½ tsp light agave nectar
Take tenderloin out of refrigerator 30 minutes before cooking. Rub with the olive oil and then season with ½ tsp salt and ¼ tsp pepper.
Preheat oven to 400°F.
Heat a medium sauté pan and sear tenderloin on three sides until brown. Turn the final side down on the pan and place in oven. Roast 20-25 minutes until tenderloin measures 145°F on an instant-read thermometer. Remove from sauté pan and cover with foil to keep warm.
Place the pan back on the stove. Over medium-high heat, add white wine. Scrape up all the browned bits on the bottom and cook until reduced by half.
Add broth, mustard, agave nectar, ½ tsp salt and ¼ tsp pepper and stir with a small whisk until mustard is fully incorporated. Simmer 3-4 minutes until slightly reduced. Add any juices you get after cutting the pork to the sauce. Cut pork into slices and serve with sauce.
Nutrition facts (per serving): calories 301, fat 8 g (saturated fat 1.5 g), cholesterol 111 mg, protein 37 g, carbohydrate 6 g, fiber 0 g, sodium 428 mg, sugars 4.5 g