Ginger Dijon-Glazed Pork Tenderloin

By eapeterson

South Beach Phase 1

Ingredients

• 1 1/2 Tbsp dijon mustard
• 1 Tbsp reduced-fat sour cream
• 1 tsp grated fresh ginger
• 1/4 tsp dried thyme
• 1 1/2 lbs pork loin
• 1 large garlic clove, thinly sliced
• 1 1/2 tsp extra virgin olive oil
• Freshly ground black pepper
• salt

Preparation

Step 1

Heat the oven to 450 deg F.

In a small bowl, stir together mustard, sour cream, ginger, thyme and a pince of salt; set aside.

Make several 1/4-inch slits in pork loin. Slip garlic into slits. Brush loin with oil and season w/ 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 pan from the 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 deg F, about 30 minutes. Remove the pan from the oven and transfer pork to a cutting board; loosely cover with foil and let rest for 5 minutes before slicing. Serve warm or at room temperature.