How to Make a Dijon Pork Tenderloin with Rhubarb Sauce and Tasty Onion Baked Pork Chops

<h1>How to Make a Dijon Pork Tenderloin with Rhubarb Sauce and Tasty Onion Baked Pork Chops</h1>Author: <a title="Linda Wilson" href="http://www.articlesbase.com/authors/linda-wilson/43684.htm">Linda Wilson</a> Lean pork is a healthy meat we can enjoy without guilt.  If you are looking for new and different ways to prepare pork, here are some suggestions for your recipe file.  This Pork Tenderloin recipe uses Dijon mustard for a bit of a tang and is served with a Rhubarb Sauce.  This makes for a very tasty main course.  The Tasty Onion Baked Pork Chops are quick and easy for making a meal in a hurry.  Both of these recipes are diabetic friendly. DIJON PORK TENDERLOIN WITH RHUBARB SAUCE 3 lb pork tenderloin roast 1/4 cup Dijon mustard 6 garlic cloves, minced 1 tsp rosemary 1/2 tsp salt 1/2 tsp black pepper SAUCE:  3 cups sliced rhubarb 1/3 cup orange juice 1/3 cup SPLENDA 1 tbsp cider vinegar Preheat oven to 350 degrees.  Spray a roasting pan and rack with non-stick cooking spray. In a small bowl, combine mustard, garlic, rosemary, salt and pepper.  Rub over the pork tenderloin.  Place pork on rack of prepared pan.  Bake, uncovered, 1 hour to 1 hour and 15 minutes or until a meat thermometer reads 160 degrees.  Let stand 10 minutes before slicing. Sauce:  In a small saucepan, bring all the sauce ingredients to a boil.  Reduce the heat, cover and simmer 8 -12 minutes until rhubarb is tender. Serve warm, over the pork. TASTY ONION-BAKED PORK CHOPS 1 envelope dry onion soup mix 1/3 cup plain dry bread crumbs 4 lean pork chops, approximately 1-inch thick each 1/4 cup egg substitute (or 1 egg, beaten) Preheat oven to 400 degrees. In a small mixing bowl, combine soup mix and bread crumbs.  Rinse chops and pat dry.  Pour egg substitute into a shallow bowl and dip chops into it then into the soup/bread mixture until evenly coated.  Lightly spray a 13x9-inch baking pan with non-stick cooking spray.  Arrange chops in pan.  Bake, uncovered, 20-30 minutes to desired doneness, turning after the first 10-12 minutes. Enjoy!About the Author: For more of Linda's recipes and diabetic information visit <a target="_blank" href="http://diabeticenjoyingfood.squarespace.com">http://diabeticenjoyingfood.squarespace.com</a>Article Source: <a href="http://www.articlesbase.com/">ArticlesBase.com</a> - <a href="http://www.articlesbase.com/main-course-articles/how-to-make-a-dijon-pork-tenderloin-with-rhubarb-sauce-and-tasty-onion-baked-pork-chops-1048822.html" title="How to Make a Dijon Pork Tenderloin with Rhubarb Sauce and Tasty Onion Baked Pork Chops">How to Make a Dijon Pork Tenderloin with Rhubarb Sauce and Tasty Onion Baked Pork Chops</a>

Lean pork is a healthy meat we can enjoy without guilt. If you are looking for new and different ways to prepare pork, here are some suggestions for your recipe file. This Pork Tenderloin recipe uses Dijon mustard for a bit of a tang and is served with a Rhubarb Sauce. This makes for a very tasty main course. The Tasty Onion Baked Pork Chops are quick and easy for making a meal in a hurry. Both of these recipes are diabetic friendly.

DIJON PORK TENDERLOIN WITH RHUBARB SAUCE

3 lb pork tenderloin roast

1/4 cup Dijon mustard

6 garlic cloves, minced

1 tsp rosemary

1/2 tsp salt

1/2 tsp black pepper

SAUCE: 3 cups sliced rhubarb

1/3 cup orange juice

1/3 cup SPLENDA

1 tbsp cider vinegar

Preheat oven to 350 degrees. Spray a roasting pan and rack with non-stick cooking spray.

In a small bowl, combine mustard, garlic, rosemary, salt and pepper. Rub over the pork tenderloin. Place pork on rack of prepared pan. Bake, uncovered, 1 hour to 1 hour and 15 minutes or until a meat thermometer reads 160 degrees. Let stand 10 minutes before slicing.

Sauce: In a small saucepan, bring all the sauce ingredients to a boil. Reduce the heat, cover and simmer 8 -12 minutes until rhubarb is tender. Serve warm, over the pork.

TASTY ONION-BAKED PORK CHOPS

1 envelope dry onion soup mix

1/3 cup plain dry bread crumbs

4 lean pork chops, approximately 1-inch thick each

1/4 cup egg substitute (or 1 egg, beaten)

Preheat oven to 400 degrees.

In a small mixing bowl, combine soup mix and bread crumbs. Rinse chops and pat dry. Pour egg substitute into a shallow bowl and dip chops into it then into the soup/bread mixture until evenly coated. Lightly spray a 13x9-inch baking pan with non-stick cooking spray. Arrange chops in pan. Bake, uncovered, 20-30 minutes to desired doneness, turning after the first 10-12 minutes.

Enjoy!

For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.squarespace.com

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Article Tags: pork recipe, pork tenderloin, diabetic recipe, rhubarb recipe, onion soup mix recipe, baked pork chops

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