Mustard-Maple Pork Tenderloin

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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.

Mustard-Maple Pork Tenderloin
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • 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

Directions
  1. 4 servings

  2. Preheat oven to 425°F.

  3. 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.

  4. 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.

  5. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.


Nutritional Facts

Servings
4
Per serving
Calories
204
Carbohydrates
9g
Fat
6g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
26g
Cholesterol
72mg
Dietary Fiber
0g
Potassium
472mg
Sodium
468mg
Added Sugars
Exchanges
1/2 other carbohydrate
4 lean meat
Carbohydrate Servings
1/2
Selenium (68% daily value)
Zinc (21% dv).

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