Mustard-Maple Pork Tenderloin
- Prep Time: -
- Cook Time: -
- Serves: 4
Ingredients
- 3 tablespoons Dijon mustard, divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 pound pork tenderloin, trimmed of fat
- 2 teaspoons canola oil
- 1/4 cup cider vinegar
- 2 tablespoons maple syrup
- 1 1/2 teaspoons chopped fresh sage
Cooking Directions
- Preheat oven to 425 degrees 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 degrees 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.
Yield: 4 servings
3. Still Hungry?
Pork tenderloin with a sweet-and-savory mahogany-colored sauce is both elegant and easy--ideal for a casual get-together. Make It a Meal: Serve with quick-cooking barley, roasted delicata squash and a Pinot Noir.
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A great sauce!
Jennifer G - December 5, 2007 04:22:22 PM PST3 of 3 found this review helpful.
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