Monday, May 02, 2005

Mustard-Maple Pork Tenderloin

Mustard-Maple Pork Tenderloin (Adapted from Eating Well)

3 tablespoons Dijon mustard, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
16 ounces trimmed pork tenderloin
2 teaspoons canola oil
1/4 cup cider vinegar
2 tablespoons pure maple syrup

Preheat oven to 425

In a small bowl, whisk together 1 tablespoon mustard, salt and pepper. Scoop out and place on the tenderloin - rub the mixture all over the pork.

In a large skillet, heat oil over medium-high heat. Add tenderloin and cook about 5 minutes, turning to brown each side. Move skillet to the oven and cook until a thermometer reads about 145 degrees - this should take around 12-15 minutes. Remove from the oven and move tenderloin to a plate - let rest for about 5 minutes before slicing.

Move the skillet back over medium-high heat. Pour in vinegar - cook 30 seconds, scraping up the crusty bits on the bottom of the skillet. Whisk in maple syrup and the remaining 2 tablespoons mustard. Bring to a boil, reduce heat, and gently cook until the sauce has thickened - about 5 minutes. If there is any juice left on the plate after the pork has rested, add into the sauce.

Arrange the sliced pork and top with the sauce.

Makes 4 servings.

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2 comments:

  1. Oh my goodness, thank you so much for this recipe. Probably one of the best pork tenderloins I've ever made. My fiance' couldn't stop making yummy noises while he ate.
    Dawn

    ReplyDelete
  2. Dawn - That is awesome! Thanks for coming back to let us know!

    ReplyDelete