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.
Recipe courtesy of EatingWell.com
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Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
4 servings

Nutrition Info

Ingredients

Directions

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.

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