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!
Pork tenderloin dressed up in a sweet and tangy maple syrup and mustard sauce!
- Preheat oven to 425°F. Combine 1 tablespoon mustard, salt and pepper in a small bowl and rub all over pork. Heat oil in a large, oven safe skillet over medium-high heat. Brown pork on all sides about 3 to 5 minutes. Transfer pan to oven and roast 15-20 minutes or until internal temperature reaches 145-150 degrees F. Transfer pork to a large cutting board, cover with a piece of aluminum foil and allow to rest 5-10 minutes.
- Meanwhile, carefully place the same (hot) skillet on a burner over medium-low heat, add vinegar to the pan juices and bring to a simmer, scraping the browned bits off the bottom of the pan with a wooden spoon. Whisk in maple syrup and the remaining 3 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes. Mix in the fresh herbs.
- Slice pork and serve immediately topped with the sauce.
Adapted from Eating Well
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