I shared with you the recipe for butternut squash, now I want to share the recipe for Mustard-Maple Pork Tenderloin with you. I made a gourmet looking meal in minutes, not even trying.
The pan-seared tenderloin is massaged with Dijon mustard and seasoned with salt and pepper, then roasted in the oven, served drizzled with a rich mustard-maple pan sauce.
It’s sweet, savory, and amazing!
How to Make Mustard-Maple Pork Tenderloin:
First, preheat the oven to 425 degrees F.
In a small bowl, add 1 tablespoon of the Dijon mustard and season with salt and pepper, to taste. Whisk together to combine.
Rub the mixture all over pork.
Heat the oil in a large ovenproof skillet, over medium-high heat.
Add the pork to the pan and brown on all sides; 3 to 5 minutes.
Transfer the pan to the preheated oven. Roast until done; until the internal temperature is about 160 degrees F; about 15 to 30 minutes.
When the tenderloin is done, Remove the pan from the oven and transfer the tenderloin to a cutting board. Tent with foil and allow the meat to rest for at least 5 minutes.
Meanwhile, make the sauce from the pan juices.
Mustard-Maple Pan Sauce:
Place the skillet used to roast the tenderloin over medium-high heat (take care, the handle will still be hot)**.
Add the vinegar, and boil, scraping up any browned bits with a spatula or spoon, about 30 seconds.
Slowly whisk in maple syrup and the remaining 2 tablespoons mustard. Bring to a boil. Reduce the heat to a simmer. Cook until the sauce is thickened; about 5 minutes.
Slice the pork tenderloin and serve the pork topped with the mustard-maple pan sauce.
This recipe is amazing and comes together so quickly. I served it with some oven-roasted asparagus and pan-roasted butternut squash.
Make on a weeknight to make your family feel especially loved!
** I forgot the handle of the pan was hot and burned my palm. BE CAREFUL. DO NOT FORGET AS I DID. OUCH!!!
Mustard-Maple Pork Tenderloin
Ingredients
- 3 tablespoons Dijon mustard divided
- ½ teaspoon Kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 pound pork tenderloin
- 2 teaspoons vegetable oil
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
Instructions
- Preheat oven to 425 degrees F.
- In a small bowl, add 1 tablespoon of the Dijon mustard and season with salt and pepper, to taste. Whisk together to combine.Rub the mixture all over pork.Heat the oil in a large ovenproof skillet, over medium-high heat.Add the pork to the pan and brown on all sides; 3 to 5 minutes.
- Transfer the pan to the preheated oven. Roast until done; until the internal temperature is about 160 degrees F; about 15 to 30 minutes. When the tenderloin is done, Remove the pan from the oven and transfer the tenderloin to a cutting board. Tent with foil and allow the meat to rest for at least 5 minutes. Meanwhile, make the sauce from the pan juices.
Mustard-Maple Pan Sauce
- Place the skillet used to roast the tenderloin over medium-high heat (take care, the handle will still be hot)**.Add the vinegar, and boil, scraping up any browned bits with a spatula or spoon, about 30 seconds.Slowly whisk in maple syrup and the remaining 2 tablespoons mustard. Bring to a boil. Reduce the heat to a simmer. Cook until the sauce is thickened; about 5 minutes.
- Slice the pork tenderloin and serve the pork topped with the mustard-maple pan sauce.
Leave a Reply