- 1 small stal celery, cut into 2-inch lengths
- 1 carrot, peeled and cut into 2-inch lengths
- 1 onion, quartered
- 1 clove garlic, peeled
- 2 tablespoon pure maple syrup
- 2 tablespoon coarse-grained mustard
- 2 pork tenderloins, trimmed (1 1/2-2 pounds total)
- Salt & freshly ground pepper, to taste
- 2 teaspoons extra-virgin olive oil
- 1/2 cup dry white wine
- 1 cup reduced-sodium beef broth
- 1 teaspoon cornstarch
Preheat oven to 425°F.
Pulse celery, carrot, onion and garlic in a food processor until finely chopped. Combine maple syrup and mustard in a small bowl.
Fold thin ends of pork under and secure with toothpicks; season with salt and pepper. Heat oil in an ovenproof skillet (not nonstick) over high heat. Sear the pork on all sides until golden brown, 2 to 4 minutes. Transfer to a plate.
Reduce heat to medium and add the vegetable mixture. Cook, stirring often, until lightly browned and softened, about 3 minutes. Remove from heat and place pork on top of vegetables. Brush pork with 2 tablespoons of the syrup mixture.
Transfer to oven and roast until pork registers 155°F on an instant-read thermometer, 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to keep warm.
Place the pan over medium heat. Add wine and simmer, scraping up any browned bits. Combine broth and cornstarch in a small bowl; whisk into the pan and cook, whisking constantly, until sauce is slightly thickened, about 4 minutes. Add remaining 2 tablespoons maple mixture and adjust seasoning with salt and pepper.
Remove toothpicks and cut the pork into 1/4-inch slices. Overlap slices on a platter; top with sauce.
- Serving: Per serving
- Calories: 209
- Carbohydrates: 10g
- Fat: 6g
- Protein: 24g
- Dietary Fiber: 1g
- Saturated Fat: 2g
- Monounsaturated Fat: 3g
- Cholesterol: 63mg
- Potassium: 503mg
- Sodium: 219mg
- Exchanges: 1 vegetable, 1/2 other carbohydrate, 3 lean meat, 1/2 fat
- Carbohydrate Servings: 1/2