zumba honey mustard pork tenderloin

Name: Zumba Honey Mustard Pork Tenderloin
Yield: 1
Ingredients: 1 tablespoon(s) dijon mustard; 1 pinch(es) pepper; 4 ounce(s) pork tenderloin, cut into 4 slices; 1 teaspoon(s) canola oil; 1 tablespoon(s) apple cider vinegar; 1 1/2 teaspoon(s) honey; 1/4 teaspoon(s) sage, dried; 1 teaspoon(s) olive oil, extra virgin; 1 teaspoon(s) garlic, minced; 1 cup(s) green beans, snow peas or sugar snap peas, fresh; 1/2 cup(s) brown rice, barley, quinoa or other whole grain, cooked

(2 ratings)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

From the Zumba handbook.

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(2 ratings)

yield 1 serving(s)

Ingredients For zumba honey mustard pork tenderloin

1 Tbsp

dijon mustard
1 pinch

pepper
4 oz

pork tenderloin, cut into 4 slices
1 tsp

canola oil
1 Tbsp

apple cider vinegar
1 1/2 tsp

honey
1/4 tsp

sage, dried
1 tsp

olive oil, extra virgin
1 tsp

garlic, minced
1 c

green beans, snow peas or sugar snap peas, fresh
1/2 c

brown rice, barley, quinoa or other whole grain, cooked

How To Make zumba honey mustard pork tenderloin

1
Coat pork with 1 tsp mustard & pepper. Heat canola in saute pan over medium high heat & add pork. Brown pork on both sides, about 1 - 2 minutes per side. Remove pork from pan & set aside. Reduce heat to medium. Add the vinegar, honey, remaining mustard & sage to the pan. Scrape up any bits on the bottom of the pant with a wooden spoon to combine sauce & let it reduce slightly.

2
Heat olive oil in seperatepan over medium low heat. Add garlic & cook 2 - 3 minutes. Turn heat up to medium & add green beans. Cook for 4 - 5 minutes until hot but still crisp & season with pepper. Serve pork with sauce, brown rice & green beans.
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