Mustard-Maple Pork Tenderloin

Ingredients

  • 3 tablespoons Dijon mustard, divided
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 1 pound pork tenderloin, trimmed
  • 2 teaspoons canola oil
  • ¼ cup cider vinegar
  • 2 tablespoons maple syrup
  • 1½ teaspoons chopped fresh sage

Preparation

  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.
Nutrition Facts
Servings 4.0
calories 202
Total Fat 5 g 8 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 81 mg 27 %
Sodium 1079 mg 45 %
Potassium 38 mg 1 %
Total Carbohydrate 11 g 4 %
Dietary Fiber 0 g 1 %
Sugars 7 g
Protein 25 g 50 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 4 %
Iron 9 %