Mustard-Maple Pork Tenderloin Recipe

1:01 PM, Apr 10, 2012   |    comments
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Serves: 4
Cook Time: 45 minutes

Shopping list:

  • 3 tablespoons Dijon mustard, divided
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound pork tenderloin, trimmed
  • 2 teaspoons olive oil
  • 1/4 cup cider vinegar
  • 1 tablespoons maple syrup
  • 1 1/2 teaspoons chopped fresh sage

Recipe:

  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.
  3. 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.
  4. Place the skillet over medium-high heat, 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.
  5. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

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