Quick-cooking and easy to work with, lean cuts of pork can work in all sorts of dishes.
Flavor Hit: Mustard adds tanginess to the pork and helps the crust adhere to the meat.
Serve with Roasted Root Vegetables: Preheat oven to 450°. Combine 8 ounces quartered small red potatoes, 2 thinly sliced carrots, and 2 thinly sliced parsnips in a medium bowl. Add 1 tablespoon olive oil, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 1 minced garlic clove; toss well to coat. Arrange vegetable mixture on a rack placed in a broiler pan. Bake at 450° for 28 minutes, stirring after 10 minutes. Serves 4 (serving size: 3/4 cup). CALORIES 144; FAT 3.7g (sat 0.5g); SODIUM 106mg