Mustard-Tarragon Pork Tenderloin 
Protein and B vitamins boost your baby’s cell, brain, nervous system, and muscle development.
SERVES 6
LOVE pork? Here you go. And, if chicken is more to your taste, this tasty marinade also works well with chicken. Because there is almost no fat in pork tenderloin, please watch the cooking time, as the meat can dry out quickly. If you don’t have fresh tarragon, add 1 extra teaspoon of dried. Leftovers are fabulous in a sandwich, salad, or reheated.
MUSTARD-TARRAGON MARINADE
1 tablespoon olive oil
2 tablespoons light soy sauce or wheat-free tamari (for gluten-free)
2½ tablespoons honey
3 tablespoons Dijon mustard
2 tablespoons chopped fresh tarragon
1 tablespoon dried tarragon
1 teaspoon garlic powder
Freshly ground black pepper
2 pounds pork tenderloin (1 or 2 tenderloins, depending on the size)
• Marinate the pork: In a medium-size bowl, combine all the marinade ingredients plus 2 tablespoons of water and mix well. Add the pork tenderloin, turning to coat until it is well covered, then poke the meat all over with a fork. Cover, or transfer to a resealable plastic bag, and refrigerate for at least 6 hours, or up to 24.
• When ready to cook, center an oven rack and preheat the oven to 400°F. Transfer the pork to a baking dish (reserve the marinade in the bowl) and roast for 25 to 30 minutes, depending on the thickness. As the pork cooks, baste it once or twice with the reserved marinade. This will help keep it moist.
• Once cooked, remove the pork from the oven and preheat the broiler to HIGH. Broil for 5 minutes to give the outside a nice color. Discard all leftover marinade.
One sixth of the tenderloin: Calories: 183 cals; Protein: 33 g; Carbohydrates: 0 g; Fat: 6 g; Fiber: 0 g; Sodium: 348 mg; B6: 1 mg; B12: 0.7 mcg; Niacin: 17 mg; Riboflavin: 0.5 mg; Thiamine: 1 mg; Phosphorus: 476 mg; Selenium: 68 mcg; Zinc: 3 mg; 0 CARBS