Maple Dijon Pork Loin w/ Herbed Corn & Kale
Ingredients
For the Pork:
- 1 # Pork Tenderloin (or sub chicken breast)
- 2 Tbsp Pure Maple Syrup
- 1/4 Cup Dijon Mustard
For the Herbed Corn & Kale:
- 1 Tbsp Olive Oil
- 8 oz Frozen Kale (or sub frozen spinach)
- 16 oz Frozen Corn (or sub canned)
- 1/2 tsp Herbs de Provence (or Italian seasoning)
- Salt & Pepper to taste
Instructions
For the Pork:
- Whisk together 1/4 cup Dijon mustard and 2 Tbsp maple syrup.
- Marinate pork for 30mins to 24 hours. Preheat oven to 425 F.
- Remove pork from marinade & place in baking pan.
- Roast pork for ~30-40 minutes or until pork is cooked through (145 F).
For the Herbed Corn & Kale:
- Rinse 16 oz bag frozen corn and 8 oz frozen kale under cold running water until thawed.
- Squeeze excess moisture out of thawed kale.
- Heat 1 Tbsp olive oil on medium low heat.
- Add frozen corn and kale plus 1/2 tsp Herbs de Provence (or Italian seasoning) and S&P to taste.
- Continue to cook, stirring often, about 5 -10 minutes.