Recipe courtesy of EatingWell.com

Mustard-Maple Pork Tenderloin

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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  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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

Directions

  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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