Page 251 - 28_Days_of_Clean_Eating.sanet.cd

Maple-Sage Pork Tenderloin

Gluten-Free
with Sautéed Mushroom Farro
Dairy-Free

This pork tenderloin with maple-mustard sauce, served with
sautéed mushroom farro, is a delicious treat. This recipe calls for
an oven-proof skillet to prevent dirtying more than one pan. A cast-
iron skillet is a great option. If you don’t have an oven-proof skillet,
don’t worry. You can easily transfer the pork to a baking pan after
you brown it on the stove top.

Ingredient Tip: Packages of pork tenderloin usually include two
tenderloins. For this recipe, buy a 3-pound package and use the
other pork tenderloin for Pork and Peach Skewers with Grilled
Asparagus (page 252). Or, wrap the extra tenderloin in plastic
wrap, seal it tightly in a freezer bag, and freeze it for up to 1 month.

For the pork: For the farro:
1½ pounds pork tenderloin 1 cup farro
2 teaspoons dried sage 2 tablespoons avocado oil
½ teaspoon salt 2 garlic cloves, minced
½ teaspoon pepper 1 pound fresh
2 tablespoons avocado oil mushrooms, sliced
½ cup reduced-sodium ½ teaspoon salt
chicken broth ½ teaspoon freshly ground
¼ cup pure maple syrup black pepper
2 tablespoons apple
cider vinegar
2 teaspoons grainy Dijon mustard
To make the pork:
1. Preheat the oven to 350°F.
2. Rub the pork tenderloin with sage, salt, and pepper.
3. Heat the oil in a cast-iron or oven-proof skillet over medium-
high heat. Brown the pork on all sides, about 6 minutes.
4. Transfer the skillet to the oven and bake for 15 to 20 minutes, or
until a thermometer registers 145°F.

250 28 Days of Clean Eating