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Mustard-Maple Pork Tenderloin

Mustard-Maple Pork Tenderloin
This Recipe Is:

WebMD Recipe from EatingWell.com

Pork tenderloin is about as lean as it comes so it’s a great healthy option, but it shouldn’t be overcooked as it can dry out. Maple and mustard make a sweet-and-savory mahogany-colored sauce. A delicate note of sage gives it a wintery touch. Fresh thyme or rosemary also work if you prefer. Serve with barley, roasted squash and a Pinot Noir.

Ingredients
Prep: 30 minutes | Total Time: 45 minutes
  • 3 tablespoons
    Dijon mustard, divided
  • 1/2 teaspoon
    kosher salt
  • 1/2 teaspoon
    freshly ground pepper
  • 1 pound
    pork tenderloin, trimmed
  • 2 teaspoons
    canola oil
  • 1/4 cup
    cider vinegar
  • 2 tablespoons
    maple syrup
  • 1 1/2 teaspoons
    chopped fresh sage
Instructions
  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. 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.
  3. 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.
  4. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

 

Nutritional Information

Makes: 4 servings
  • Calories204
  • Fat6 g
    • Saturated fat1 g
  • Cholesterol72 mg
  • Carbohydrates9 g
    • Dietary fiber0 g
  • Protein26 g
  • Sodium468 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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