Pork Tenderloin with Turnips and Mustard Sauce Recipe

Author: Marcia Kiesel

Nutrition

Cal/Serving: 337
Daily Value: 17%
Servings: 4

Low-Carb
Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat17g25%
Saturated6g31%
Trans0g0%
Carbs8g3%
Fiber2g7%
Sugars3g0%
Protein38g77%
Cholesterol128mg43%
Sodium547mg23%
Calcium58mg6%
Magnesium68mg17%
Potassium946mg27%
Iron3mg17%
Zinc4mg24%
Phosphorus470mg67%
Vitamin A1452IU29%
Vitamin C32mg53%
Thiamin (B1)2mg117%
Riboflavin (B2)1mg38%
Niacin (B3)13mg64%
Vitamin B61mg70%
Folic Acid (B9)36µg9%
Vitamin B121µg15%
Vitamin D1µg0%
Vitamin E1mg7%
Vitamin K247µg308%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated2g0%
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INGREDIENTS

  • 1 cup flat-leaf parsley leaves
  • 1/2 pound turnips, peeled and cut into 1-inch wedges
  • 1 tablespoon vegetable oil
  • 1 1/2 pounds pork tenderloin, sliced crosswise on the diagonal 1/2 inch thick
  • Salt and freshly ground pepper
  • 1 tablespoon soy sauce
  • 1 cup chicken stock or low-sodium broth
  • 2 tablespoons plus 1 teaspoon Dijon mustard
  • 2 tablespoons cold unsalted butter, cut into tablespoons

Recipe Details

Prep
Cook
Total Time
Servings 4 servings