Iowa Girl Eats · by Kristin Porter★ 4.6 (15)
Maple-Dijon-Cider Pork Tenderloin
NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 68%
CARBS 10G14% OF CAL
0G FIBER8G SUGAR2G OTHER
FAT 9G27% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pork tenderloin seared in a skillet and topped with a maple-Dijon-cider sauce with apple slices. Tender and saucy, ready in 30 minutes for a quick weeknight dinner.
mainamericanroastpork🍳 skillet🔥 ovendairy freegluten freelow carb
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Nutrition & ingredients
Ingredients
serves 4- 1-1/4 — 1 -1/2 lb pork tenderloin (not pork LOIN)
- drizzle vegetable oil
- 1/2 teaspoon each salt, pepper, garlic powder, and dried thyme
- 12 oz gluten free hard apple cider (Smith & Forge recommended)
- 1 Tablespoon pure maple syrup (not pancake syrup)
- 2 teaspoons Dijon mustard
- 2 Tablespoons water
- 1-1/2 teaspoons corn starch
At a glance
PER SERVING · TIME 30M
CAL 14%·PRO 68%
CARBS 10G14% OF CAL
0G FIBER8G SUGAR2G OTHER
FAT 9G27% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 415mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 686mg
- Calcium
- 20mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 415MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.