TOTAL TIME: 30 minutes
1 Tbsp. extra-virgin olive oil
1 lb. pork tenderloin, sliced 1/2-inch thick
1/2 tsp. coarse sea salt
1/4 tsp. coarsely ground black pepper
1/2 cup organic maple syrup
2 Tbsp. spicy brown mustard
1 clove garlic, minced
2 cups petite carrots
4 cups broccoli florets
1/4 head red cabbage, cored and thinly sliced
In a large skillet, heat 1 Tbsp. oil over medium heat. Season tenderloin slices with salt and pepper. Add to skillet. Cook for 6 to 8 minutes or until brown, turning once halfway through. Remove slices and set aside.In a small bowl, combine maple syrup, mustard and garlic. Add carrots to large skillet; pour in maple syrup mixture. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes.Add broccoli and red cabbage. Stir to coat ingredients with glaze. Simmer for 3 minutes or until broccoli is
tender, stirring frequently. Return pork to skillet and turn slices to coat in glaze and serve.
Serving size (1/4 of recipe), 335 calories, 6 g fat, 1 g saturated fat, 0 g trans fat, 74 mg cholesterol, 460 mg sodium, 43 g carbohydrates, 5 g fiber, 30 g sugar, 28 g protein. Daily values: 227% vitamin A, 128% vitamin C, 10% calcium, 12% iron.