Ginger Dijon Glazed Pork Tenderloin Sbd

Phase 1 Recipe for The South Beach Diet. I'm always looking for more variety in cooking Pork Tenderloin. This one is a flavorful treat from the South Beach SuperCharged Book.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 1⁄2 tablespoons Dijon mustard
• 1  tablespoon reduced-fat sour cream
• 1  teaspoon  grated fresh ginger
• 1⁄4 teaspoon dried thyme
•  salt
• 1 1⁄2 lbs  pork loin
• 1  large garlic clove, thinly sliced
• 1 1⁄2 teaspoons extra virgin olive oil
•  fresh ground black pepper

Directions

1. Heat the oven to 450.
2. In a small bowl, stir together mustard, sour cream, ginger, thyme, and a pinch of salt; set aside.
3. Make several 1/4" slits in pork loin. Slip garlic into slits. Brush loin with oil and season with salt and pepper.
4. Heat a large cast iron or ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from the heat.
5. 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, 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.