1 cup chopped scallions
4 garlic cloves
2 sprigs fresh thyme
1/4 tsp salt
1/4 tsp fresh ground black pepper
2 tbsp horseradish flavoured dijon mustard
1 tbsp + 1tsp olive oil
1/2 cup chicken broth
1 10 oz pork tenderloin
Directions
1. Preheat oven to 350F.
2. In a food processor, combine scallions, garlic, thyme, salt and
pepper; process until finely chopped. Add mustard and oil; process
until mixture forms a paste.
3. Place pork on a rack in roasting pan; spread with scallion mixture
Pour broth into bottom of pan. Roast, basting occasionally, 45-50
minutes, or until meat thermometer registers 160F. Let stand 10 min.
before carving into 1/4" thick slices.
Source: Weight Watchers Magazine, April 1993
Each serving contains: 1 fat, 2 proteins, 1/2 vegetables, 2 opt.cal.
Per serving: 143 calories
Servings: 4 servings
Mustard Crusted Pork Tenderloin Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Weight Watchers
The History of Recipes
It is possible to track the history of meal recipes back into the distant past, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these early records were just very simple pictorial recipes for preparing food.
Interestingly, the oldest recipe discovered, according to historians is a collection of tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Progressing into The time of the romans around 25BC a roman called Apicius wrote a number of documents detailing recipes cooked by his fellow Romans. In his works, he describes how the meals were separated into hors d`oeuvre, entrees and desserts, a very modern way of dining. This early Roman chef recounts how the cooks of Roman times made use of a wide range of herbs, including a few that will be familiar to modern chefs such as bay, rue and dill. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from the holy land, such as parsley and basil. These new foods and tastes prompted a surge in recipe books, the majority of which still exist in private libraries. During the next few hundred years, the powerful and rich houses competed to offer the most extravagent meals, and consequentially cooks and their recipe collections were greatly in demand. However, it wasn`t until the 1800s that cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Mustard Crusted Pork Tenderloin recipe.
