Prep 20 mins
Cook 30 mins
Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes
- 1 lb pork tenderloin
- 2 garlic cloves, peeled and halved
- 1⁄2 teaspoon salt, divided
- 1⁄4 teaspoon black pepper
- 1⁄2 cup plain fat-free yogurt
- 1 tablespoon Dijon mustard
- 1 1⁄2 teaspoons dried tarragon leaves
- 2 teaspoons extra virgin olive oil
- Preheat oven to 425 degrees F.
- Place pork on a baking sheet. Cut four 1/2-inch slits.
- in pork and place a garlic half in each slit. Sprinkle.
- evenly with 1/4 teaspoon of the salt, pepper, and paprika.
- Bake 22-24 minutes or until just barely pink in the center.
- When pork is cooked, place on cutting board and let stand.
- 3 minutes before thinly slicing on the diagonal.
- Just before pork is done, combine remaining ingredients except.
- oil in a small saucepan. Cook 2-3 minutes over medium heat or.
- until just heated through. Do not bring mixture to a boil.
- Remove from heat, stir in oil, and
- serve alongside pork for dipping.
This is a wonderful recipe!!! It is so easy to prepare and the end result is so tasty. I made as is except for adding some liquid garlic seasoning to the sauce, we love garlic and it was gorgeous with all the cut up cloves pushed into the meat along with that extra zing in the sauce. I also used plain Greek yogurt and the mustard combo was perfect and paired so well with the pork. I had left over sauce, as I had upped yogurt amount to 1 cup, because we like sauce. I used the left over the next day on ham sandwiches and it was equally delicious. This is something I will be making again it was enjoyed by all, thanks for a great post Paula!!
I made this easy fix exactly as written except ~~ In my haste to prepare the tenderloin, I made a mistake & put the dried tarragon leaves on it vs in the sauce, but it didn't seem to do any harm. I added a step to your prep & used the yogurt to deglaze the baking dish of the lovely garlic-flavored pan drippings. The tenderloin was perfectly done in the time given & we esp liked the yogurt/mustard sauce w/the pan drippings. I served this w/your Parslied Potatoes (garlic + a scatter of grated Asiago added this time). DH was in *meat and potato heaven* ! Thx for sharing this sure to be repeated recipe w/us. :-)
Such an easy and tasty recipe! I followed the recipe to a T and the meat was flavorful, juicy and perfectly cooked. The sauce however was a tad too tangy for our palates; perhaps I'll decrease the mustard amount next time or try creme fraiche in place in of the yogurt. Thanks for posting your recipe!