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I know, I know – Christmas has yet to arrive and already a post about New Years?! Think of it as a chance to get the wheels turning on conjuring up a few resolutions. I’ve already got one: read 1 book a month. DT did it this past year – successfully – and so I’ve been inspired!

This months Recipe Redux theme is cook up some Good Luck Foods as a way to bring in the New Year. My pick:


The rotund pig is a symbol of prosperity, and the way they root their snouts forward signifies progress. Plus, pork is amazingly delicious and the tenderloin is one of the leanest cuts you can get. Check out the stats on a 3oz serving of tenderloin:

  • 122 calories, 22g protein and just 3g fat (only 1g saturated fat)

  • Loaded with B-vitamins, which are essential for a healthy metabolism

  • 100% of your daily need for mouth-watering, succulent flavor

  • Nearly half your daily need for selenium, a mineral required for healthy reproduction, thyroid hormone metabolism and, it functions as an antioxidant

Did I mention how good it tastes?

Mustard Maple Pork Tenderloin

These simple ingredients make for an amazing sauce.



Mustard-Maple Pork Tenderloin

The maple really brings out the porks natural sweetness and the mustard/horseradish base to the sauce really makes the flavor pop. 

Serves 4-5 people

2 – 1lb pork tenderloins 

1 TBS canola oil (organic canola = GMO free!)

4 TBS whole grain Dijon mustard + 1 TBS for sauce

1 TBS prepared horseradish

1/2 cup cider vinegar

4 TBS 100% pure maple syrup

2 tsp dried thyme

salt and pepper to taste

  • Preheat oven to 400 degrees and oil a baking dish large enough to hold the pork.
  • Season the tenderloin with salt and pepper and spread 2 TBS mustard around each tenderloin.
  • Heat oil in a large skillet and sear the pork on both sides, about 3-5 minutes each.
  • Transfer to baking dish and cook in oven for about 15 minutes, or until thermometer reaches 145 degrees. Add the remaining ingredients to the skillet and bring to a boil, scraping up the brown bits. Reduce to a simmer and cook for 3 minutes. Turn off heat and let sit, covered, and allow to thicken.
  • When the tenderloin is done, remove from the oven and let sit for about 10 minutes before slicing into rounds. You don’t want to lose all those wonderful juices!
  • Slice and drizzle with sauce.

*Recipe adapted from Eating Well


What are your favorite good luck foods to have on new years?

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