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Horseradish Pork Tenderloin
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Serves 4
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 If you like food with a kick, this pork tenderloin dish delivers. Registered dietitian Jackie Newgent focused on fresh, naturally delicious ingredients to create her fantastic meals for The All-Natural Diabetes Cookbook.
8-ounce lean pork tenderloin, trimmed of fat (and antibiotic-free)
2 tablespoons prepared horseradish
2 large garlic cloves, minced
1 teaspoon minced fresh rosemary
1/8 teaspoon sea salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
2 tablespoons Dijon mustard
1 tablespoon mayonnaise
4 (8-inch) naan (Indian flatbread)
2 cups organic baby arugula or chopped regular arugula
1. Preheat the oven to 450 degrees F. Place the pork tenderloin on a nonstick baking pan.
2. In small bowl, stir together 1 tablespoon horseradish, garlic, rosemary, salt and pepper. Rub and press mixture with your fingers over the entire surface of the pork.
3. Roast in the oven for 20 minutes or until cooked through and just slightly pink in the center. Remove from the oven and let stand for at least 5 minutes, then thinly slice the pork.
4. In a small bowl, stir together the mustard, mayonnaise and remaining horseradish and spread the mixture on the flatbread. Arrange the arugula and pork on the flatbread. Fold and enjoy.
Calories
| 300 | Total Fat
| 9 g | Saturated Fat
| 2 g | Cholesterol
| 35 mg | Sodium
| 570 mg | Carbohydrate
| 37 g | | Dietary Fiber | 4 g | Sugars
| 3 g | Protein
| 19 g |
Copyright © 2007 American Diabetes Association. From The All-Natural Diabetes Cookbook. Reprinted with permission from The American Diabetes Association. To order this book, please call 1-800-232-6733 or order online at http://store.diabetes.org
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