Nov 28
Maple Mustard Pork Tenderloin2 Comments

I am quite the sucker for a good pork tenderloin recipe. I often forget about this healthy meat option when planning meals, but then I end up kicking myself once I remember how delicious it is. What I love about it is its versatility, you can dress it up for company or prepare it for an easy weeknight dinner. I personally think that this recipe could serve you both ways. It is fancy enough to entertain with and easy enough to prepare during the week.

Sometimes I get cravings for a comforting meal–you know meat and potatoes fare. I served this with a baked potato and a veggie and it was perfect. Blair and I made this together after walking over to our town’s elementary school to vote. I didn’t even prep anything and it came together so quickly. The meal has a very rustic feel to it with the addition of the fresh sage. The meat turned out juicy and the maple mustard pan sauce was outstanding. It was sweet and tangy and complemented the sage so well. Don’t you love when meals turn out to be way better than you expected?! This was exactly the case with this pork tenderloin.

Maple Mustard Pork Tenderloin


3 tablespoons Dijon mustard, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 pound pork tenderloin, trimmed
2 teaspoons canola oil
1/4 cup cider vinegar
2 tablespoons maple syrup
1 1/2 teaspoons chopped fresh sage

What you’ll do:
Preheat oven to 425°F. In a small bowl, combine 1 tablespoon mustard, salt and pepper; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board, tent with foil, and let rest for 5 minutes.

Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar to deglaze the pan, bring to a boil, scrape up any browned bits with a wooden spoon, for about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.

Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

Source: Eating Well

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2 Responses to Maple Mustard Pork Tenderloin

  1. Danielle Adams says:

    This was amazing! And it was not over done. It was super tender. Thank you! I am a new follower!

  2. Carole says:

    Hi there. Food on Friday: Mustard on Carole’s Chatter is now open for entries. This looks like a good recipe using mustard! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Have a great week.

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