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.
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Thanks for visiting TheMountainKitchen.com We hope you like this recipe. Please share your thoughts about this recipe with us!