Mustard-Maple Pork Tenderloin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pork tenderloin with a sweet-and-savory mahogany-colored sauce is both elegant and easy-ideal for a casual get-together. Adapted from . Dijon mustard, kosher salt, freshly ground pepper, pork tenderloin, canola oil, cider vinegar, maple syrup, fresh sage cvt Ingredients:
45 g (3 tablespoons) dijon mustard, divided |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
14 oz (roasted) pork tenderloin, net from 1 pound fresh, trimmed of fat |
2 teaspoons canola oil |
1/4 cup cider vinegar |
2 tablespoons maple syrup |
1/2 teaspoon dried sage or 1 1/2 teaspoons chopped fresh sage |
Directions:
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.
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