I posted one at the recipe exchange for Chicken & dumplins, it was great.

While at my Dad's for Christmas I cooked all the meals. This is the one they raved about. I got it from one of my Atkins books Broiled Salmon 2 tablespoons sugar free maple syrup 1 tablespoon Dijon mustard 1 ½ teaspoon low sodium soy sauce Mix these all together and baste salmon. Broil 6 minutes and turn over, baste and broil for another 6 minutes. Use extra sauce when serving salmon.

Oh my goodness - that sounds fabulous!

Pork Tenderloin with Dijon Marsala Sauce Allrecipes.com "Pork tenderloin coated in Dijon mustard, and served with a Marsala mustard sauce. Absolutely delicious! Try the sauce over other cuts of meat and vegetables." INGREDIENTS  2 pork tenderloins  4 tablespoons Dijon mustard  1 tablespoon oil  2 tablespoons butter  2 shallots, minced  1 cup Marsala wine (if you don't have any, try a medium sherry)  1 tablespoon Dijon mustard  1 cup heavy cream DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish. 2. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish. 3. Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness. 4. Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half. 5. Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.