Wednesday, February 15, 2012

Mustard, Maple Pork Tenderloin

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


  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork
    topped with the sauce.

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