Spiced-Rubbed Pork Tenderloin with Mustard Barbecue Sauce, Corn on the Cobb with Smoked Butter, and Tangy Mustard Coleslaw

 Spice- Rubbed Pork Tenderloin with Mustard Barbecue Sauce, Corn on the Cob with Smoked Butter, and Tangy Mustard Coleslaw

Oh my goodness was this delicious tonight!!!! The entire dinner for was only 278 calories once plated, 3oz pork tenderloin with 2.5 TBS Tangy Mustard Barbecue Sauce, 1 C Tangy Mustard coleslaw, and 1/2 Corn on the Cob with Smoked Butter! I got the recipes from cooking light annual recipes 2009 pages 167 and 171, I changed it a bit to fit my diet, let me share the recipes. 

Pork Tenderloin Mustard Barbecue Sauce

2 slices of low sodium bacon

1 C chopped yellow onion

1/2 C yellow mustard

3 TBS of less sodium/less sugar ketchup

2 TBS apple cider vinegar

1/2 TSP chili powder

1/4 TSP ground cumin

Pork Tenderloin

1 TBS brown sugar

1 TBS smoked paprika

1 TSP chili powder

2 TSP garlic powder

Dash of Himalayan salt

Few twist of fresh ground pepper

2 LB of pork tenderloin

For the sauce you want to fry up the bacon on medium heat until it is starting to get crispy and throw in your onion and fry that up until your onion is translucent. Next you want to add the rest of your ingredients until combined and simmer for about 5 minutes or until thickened.

Pork Tenderloin

Combine all the spices in a bowl, mix and set aside. Take your tenderloin and trim off the fat and rub dry. Once dry go ahead and rub your spices on until fully covered. You can cook the Pork Tenderloin in the oven at 350 degrees, air fryer at 400 degrees for 35 minutes or until you reached the internal temp of 165 degrees, and last but not least you can grill it as well until you reach the internal temp of 165 degrees. Once your tenderloin has reached the internal temp of 165 degrees let it sit for about 5 minutes and then slice in about 1/2 inch slices and serve with 2.5 tablespoons of your mustard barbecue sauce.

Corn on the Cob with Smoked Butter

1 TBS no salt butter, melted

1 TSP of lemon zest

1 TSP mince shallot

1 TSP honey

1/2 TSP ground cumin

1/4 tsp smoked paprika

3 ears of corn

Boil your corn until tender, while your corn is boiling melt your butter. Once the butter is melted go ahead and combine all the ingredients. When your corn is finished cooking, brush your butter mixture on the corn and serve right away.

Tangy Mustard Coleslaw

1 package of coleslaw mix

1/2 small red onion thinly sliced

1/4 C sherry vinegar

1/4 TSP stevia

2 TBS stone ground mustard

4 TBS low fat mayonnaise

Pepper to taste

Place your package of coleslaw in a medium sized bowl In a small bowl combine the rest of the ingredients and mix until well combined. Pour the dressing on top of your coleslaw mix and refrigerate for 4 hours to allow the flavors to marry.

Cooking Light Annual Recipes 2009 pages 167 and 171