This pork tenderloin is what I made the other night to go
with the zucchini boats. Both were great. My only complaint
is that the vinegar is quite strong in this recipe. When I make
it again I'll cut back on that. We did enjoy it very much though.
Mustard-Maple Pork Tenderloin
I got the recipe from Living Well.
- 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
- Preheat oven to 425°F.
- Combine 1 tablespoon mustard, salt and pepper in a small bowl; 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 and let rest for 5 minutes.
- Place the skillet over medium-high heat (take care, the handle will still be hot), add
vinegar, and boil, scraping up any browned bits with a wooden spoon, 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.