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.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
|
Ingredients
- 3 TBSP Dijon mustard, divided
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1 pound pork tenderloin, trimmed
- 2 tsp canola oil
- 1/4 cup cider vinegar
- 2 TBSP maple syrup
- 1 1/2 tsp chopped fresh sage
Ingredients
|
Instructions
- 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.
Recipe Notes
Nutrition Facts
Mustard-Maple Pork Tenderloin
Amount Per Serving
Calories 225
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Sodium 479mg
20%
Total Carbohydrates 9g
3%
Protein 28g
56%
* Percent Daily Values are based on a 2000 calorie diet.