Mustard-Maple Pork Tenderloin
Pork tenderloin is about as lean as it comes so it's a great healthy option, but it shouldn't be overcooked as it can dry out. Maple and mustard make a sweet-and-savory mahogany-colored sauce. A delicate note of sage gives it a wintery touch. Fresh thyme or rosemary also work if you prefer. Serve with barley, roasted squash and a Pinot Noir.
- 4 TBSP Dijon mustard, divided
- 3/4 tsp kosher salt
- 3/4 tsp freshly ground pepper
- 1 1/2 pound pork tenderloin, trimmed
- 3 tsp canola oil
- 6 TBSP cider vinegar
- 3 TBSP maple syrup
- 2 tsp 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.
Calories: 225kcalCarbohydrates: 9gProtein: 28gFat: 7gSodium: 479mg
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