Delicious Dijon Mustard-Maple Pork Tenderloin

INGREDIENTS

  • 1 lb. pork tenderloin, trimmed
  • 3 tbsp. Dijon mustard
  • ½ tsp. each salt and pepper
  • 2 tsp. canola oil
  • ¼ cup cider vinegar
  • 2 tbsp. maple syrup
  • 1 1/2 tsp. chopped fresh sage

PREPARATION

  1. Preheat oven to 425.F
  2. Combine 1 tbsp. mustard, salt and pepper in a small bowl; then rub mixture over pork.
  3. Heat oil in a large, ovenproof skillet over medium-high heat and add pork. Brown on all sides, 3-5 minutes before transferring the pan to the oven and roasting until the center temperature is cooked to 145.F (about 15 minutes). Transfer to a cutting board and let the meat rest for 5 minutes.
  4. Place the skillet over medium-high heat. Add vinegar and boil about 30 seconds, scraping any browned bits with a wooden spoon.
  5. Whisk in maple syrup and the remaining 2 tbsp. mustard. Bring mixture to a boil, reduce heat to a simmer and cook until the sauce thickens (about 5 minutes).
  6. Slice the pork. Add any accumulated juices to the sauce along with the sage. Top pork slices with the sauce.

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