Pork tenderloin dressed up in a zesty maple syrup and mustard sauce!
I don’t have a whole lot to say about the pork, the sweet and tangy sauce is the object of my affections!
This fast and simple pan sauce is made in the same skillet the pork cooked in allowing the tasty bits off the bottom to be incorporated as well as the pork juices.
Vinegar, maple syrup and stone-ground or Dijon mustard are combined and simmered for five minutes to make this incredibly tasty sauce. If you’re anything like me you will want to dip everything on your plate in it – potatoes and salad included!
Fresh sage, rosemary or thyme adds a fresh pop of flavor. If you don’t have fresh herbs on hand, you can skip it, the sauce is so good you’ll never miss it!