Mustard-Maple Pork TenderloinFrom lisamariecr 7 years ago
- 3 tablespoons Dijon mustard, divided shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground pepper shopping list
- 1 pound pork tenderloin, trimmed of fat shopping list
- 2 teaspoons canola oil shopping list
- 1/4 cup cider vinegar shopping list
- 2 tablespoons maple syrup shopping list
- 1 1/2 teaspoons chopped fresh sage shopping list
How to make it
- Preheat oven to 425 degrees.
- 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 degrees 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.
The Cooklisamariecr Hanceville, AL
The Rating3 people
I spent 2 weeks in Puerta Vallarta and they served a pork chop that I have been trying to reproduce. This may be it. Willlet you know.Thanks for the recipe. and hi 5 either way.karlyn255 in Ypsilanti loved it